Creamy Chicken with Asparagus and Rice

 

Ingredients:

4 Boneless, skinless chicken breasts
Kosher Salt (to taste)
1/2 cup Chicken Broth
2 tbs Soy Sauce
2 tbs Cornstarch
2 tbs Water
1 tbs Canola Oil
1 Bunch Asparagus
6 Cloves Garlic (minced)
3 tbs Fresh Lemon Juice
Lemon Zest
Salt
Pepper

 

Directions

 

 

 Chicken and asparagus
1. Take boneless chicken and cut into cubes. Cut asparagus into 2 inch pieces. 
2. Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. 
3. Set asparagus and garlic aside.
4. Season chicken with salt and pepper.
5. Increase heat to high and cook chicken until browned.
6. Set chicken aside, add soy sauce and chicken broth to skillet. 
7. Bring to boil for about 1 minute. 
8. Add lemon juice, water, and corn starch and stir for about 1 minute.
9. Return chicken and asparagus to pan. 
10. Coat with sauce. Top with lemon zest.

- Rice
1. Measure dry rice in a jug.
2. Wash and rinse the rice well, until the water is clear.
3. Drain.
4. Place in a saucepan with double the amount of water and a little salt. Stir one time. 
5. Bring to boil, then turn the heat all the way down and cover the pan tightly with a lid.
6. Cook at the lowest heat possible for 10-15 mins without uncovering the pan.
7. Uncover the pan and let cool for 3 minutes.

Put chicken with asparagus and rice on a plate and serve.