Chicken and Asparagus Lemon Stir Fry

School's...out...for summer! If you're a stay-at-home mom like me, that means you have these blessings called 'children' with you all day. Which works out well and fine as long as everyone gets along all day, plays together nicely and never gets bored - am I right? I don't know what kind of weird, parallel universe you're living in, but if this scenario works for you I will say you are either a) not paying attention, b) your kids are robots, or c) you are the next candidate for mother of the year (in which case we probably can't be friends anymore). If you're anything like me, getting out of the house to do something every day is essential to your sanity. This could mean a trip to the park, the library or even <shudders> the grocery store! Next time you've been relegated to the store with the kids I implore you to pick up the items needed for this quick and easy stir-fry dish. Not only can you get dinner on the table after a long day of wrangling kids, there is no guilt attached to this dish! My chicken and asparagus sauteed with a light and refreshing sauce of freshly-squeezed (please) lemon juice and low sodium soy sauce will save your sanity this summer! Okay, I shouldn't promise it will necessarily save your sanity, but you will get a nice dinner out of the deal (if the kids aren't fighting at the dinner table). If they are, you have my permission to make empty threats and send them to their rooms. Enjoy your summer and try to stay sane. One stir-fry at a time.


Chicken and Asparagus Lemon Stir Fry (adapted from skinnytaste.com)

1 T. olive oil, divided
1 bunch asparagus, woody end trimmed then cut into 1" pieces
1 1/2 lb. boneless, skinless chicken breasts cut into thin strips
1 t. salt
1/2 t. pepper
1/4 c. reduced sodium soy sauce
1/4 c. freshly squeezed lemon juice
6 cloves garlic, minced
1 1/2 t. ground ginger
1 c. white rice, cooked according to package directions (for serving)

Place 1 1/2 t. of the olive oil in a large skillet over medium heat and add the asparagus. Stir fry the asparagus for 2 minutes then remove to a plate. Add the remaining 1 1/2 t. olive oil to the pan and add the chicken. Saute the chicken for 5-7 minutes or until cooked through. Add the asparagus back to the pan then add the salt, pepper, soy sauce, lemon juice, garlic and ginger. Cook and stir an additional 3 minutes then serve over rice.

4 servings (421 calories each serving) according to my calculator on loseit.com)