• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 Tbsp reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 1 Tbsp toasted seseme seed oil, divided
  • 1 bunch asparagus (ends trimmed, cut into 2-inch pieces)
  • 1 red bell pepper, sliced into thin strips
  • 6 cloves garlic, chopped
  • 1 Tbsp minced fresh ginger
  • 3 Tbsp fresh lemon juice fresh black pepper, to taste


Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and peppers and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Makes 8 servings
Serving Size: 1/3 – ½ cup


Calories 165
Fat 5.1g
Saturated Fat 1.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
Cholesterol 48.8mg
Sodium 285.1mg
Potassium 361.0mg
Carbohydrate 9.6g
Fiber 2.9g
Sugar 4.3g
Protein 21.4g

Modified from: