Mmm asparagus season! I love this vegetable. Boiled & on top of a salad, grilled as a side dish, or stir fried with quinoa!
For this recipe, I cooked the asparagus in a pan until crisp. Then, added garlic & ginger. Set this mixture aside.
In a separate pan, heat some oil (I chose peanut oil, yum!). Cook the chicken through. Set this mixture aside and simmer some corn starch, lemon juice, and soy sauce in a pan.
Put it all together, let the flavors combine, and voila! I served it over quinoa and some baby kale. 🙂