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Ingredientes
- 8 x to 10 ounces boneless skinless chicken
- Â Â breast, sliced
- Â Â crosswise into generous 1/4-inch-wide
- Â Â strips
- 1Â 1/2 tsp grnd coriander
- 2 Tbsp. vegetable oil
- 20 x slender asparagus spears, trimmed, cut
- Â Â into 1 1/2-inch pcs
- 1/2 c. canned low-salt chicken broth
- 2 tsp fresh lemon juice
- 1/3 c. minced green onions
- 1 tsp grated lemon peel
Direcciones
- Toss chicken and coriander together in medium bowl. Season with pepper. (Can be made 3 hrs ahead. Cover and chill.)
- Heat oil in heavy medium skillet over high heat. Add in chicken breast and stir-fry till just cooked through, about 2 min.
- Using slotted spoon, transfer chicken to plate. Add in asparagus and chicken broth to skillet and cook till asparagus is just tender and broth is reduced by 2/3, about 4 min. Return chicken to skillet. Fold in lemon juice. Season with salt and pepper. Add in green onions and lemon peel; toss to blend.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 2 servings | |
| Calories 166 | |
| Calories from Fat 128 | 77% |
| Total Fat 14.52g | 18% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.36g | |
| Cholesterol 13mg | 4% |
| Sodium 36mg | 2% |
| Potassium 180mg | 5% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.61g | 0% |
| Protein 7.02g | 11% |
