Updated Jul 27, 2016Chatelaine
skinless, boneless chicken breasts
garlic cloves, or 1 1/2 tsp bottled chopped garlic
chicken broth, or 1 cup chicken bouillon
dark sesame oil, optional
asparagus, or 500 g snow peas
- Lightly coat a large frying pan with vegetable oil and set over medium-high heat. When hot, add chicken. Cook until golden brown, 4 minutes per side. Meanwhile, mince garlic and cut lemon in half. Squeeze juice from half of lemon into a medium-size bowl. Stir in garlic, broth, soy sauce, sugar, ginger, sesame oil and salt. When chicken is golden brown, pour in broth mixture. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until chicken is springy when pressed, 8 to 10 minutes.
- While chicken is cooking, snap off and discard tough ends from asparagus, then slice spears into thirds. If using snow peas, pull strings from seams. Cut onions into 2-inch- (5-cm-) long pieces. In a small bowl, stir cornstarch with water until dissolved.
- When chicken is done, remove to a platter and cover loosely with foil to keep warm. Bring sauce to a boil over high heat. Stir in asparagus or snow peas. Stir often until tender-crisp, 3 minutes for asparagus or 1 minute for snow peas. Stir cornstarch mixture into sauce. Add green onions. Squeeze in juice from remaining lemon half. Stir constantly until sauce is thickened, 2 to 3 minutes. Pour sauce over chicken. Great with basmati rice.
Fresh lemon juice brightens up this chicken saute. We love making dishes where the veggies cook in the same pan as the chicken – it makes cleanup a breeze.