The perfect dinner for busy weeknights, this 25-minute stir fry is loaded with fresh veggies like asparagus and bursting with bright, lemony flavor.
Juice of 1 large lemon, plus 1 tsp grated lemon zest, optional, divided
3 tbsp reduced-sodium soy sauce
2 tbsp extra-virgin olive oil
1 lb chicken breast, cut into 1-inch strips
1 small head napa cabbage, sliced into 1/2-inch pieces
1 lb asparagus, trimmed and cut into 1-inch pieces
1 large red bell pepper, seeded and thinly sliced
1 large orange bell pepper, seeded and thinly sliced
1 tsp peeled and finely chopped fresh ginger
1 tsp red pepper flakes
1/4 tsp chile powder
2 scallions, thinly sliced
In a small bowl, combine lemon juice and soy sauce; set aside.
In a large wok on medium, heat oil. Add chicken and cook for 5 minutes, stirring frequently, until cooked through and no longer pink inside. Add cabbage, asparagus, bell peppers, ginger, pepper flakes and chile powder; cook for 4 to 5 minutes more, until vegetables are crisp-tender. Add soy sauce mixture and toss. Stir in lemon zest (if using) and sprinkle with scallions.
Say “so long” to being sick: Just 1 serving of this exotic Lemongrass Coconut Beef Stir-Fry contains more than 60% of your recommended daily value (DV) of vitamin C. An immune-boosting nutrient and antioxidant, vitamin C works to combat free radical damage and helps maintain the health of your heart, joints and skin.