CHICKEN AND ASPARAGUS LEMON STIR FRY
Chicken stir fry nights happen often in my house! I add any vegetables I have on hand and try to use whatever’s in season. I love asparagus and lemon combo here, it’s perfect for Spring! I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one. We served this over brown rice to complete the meal.
CHICKEN STIR FRY TIPS AND VARIATIONS
- I always peel and freeze my fresh ginger in a ziplock bag. It keeps for a few months and it makes it easier to grate. You can also buy grated ginger in a tube.
- To make it gluten-free, use Tamari in place of soy sauce.
- To make this Whole30 compliant you can swap the soy sauce for coconut aminos (affil link) and the cornstarch for arrowroot powder or tapioca starch.
- Swap the asparagus for broccoli, mushrooms, snap peas, or a combination of veggies.