Asparagus & Chicken Stir-fry with Orange-Ginger Sauce

Marinade (makes 200 mL):

1/3 cup orange juice from concentrate (75 mL)

zest of 1 lime (1)

juice of 1 lime (1)

2 Tbsp canola oil (30 mL)

2 Tbsp sodium-reduced soy sauce (30 mL)

1-3 tsp sesame oil (5-15 mL)

4 garlic cloves, pressed or finely minced (4)

2 Tbsp ginger, finely grated or minced (30 mL)

1 Tbsp honey (15 mL)

1/8 tsp chili flakes (0.5 mL)

2 tsp cornstarch (10 mL)

Stir-Fry

3 skinless, boneless chicken breasts cut into 1” pieces (600g)

1 lb asparagus, trimmed, outer layer of stalk peeled, sliced into 3” pieces (450 g)

1 red pepper, thinly sliced (1)

5 mushrooms, thinly sliced (5)

1 carrot, peeled, julienned (1)

1 green onion, sliced (1)

1 tsp sesame seeds (5 mL)
1. In a large glass measuring cup, whisk together marinade ingredients, excluding cornstarch. In a medium sized bowl, combine ½ marinade (100 mL) with chicken pieces, cover and refrigerate. Marinate for 15-20 minutes.
2. Meanwhile, wash and prepare veggies and set aside.
3. Heat a large frying pan or wok over med-high heat. Cook marinated chicken with excess marinade for about 7 minutes, or until chicken is fully cooked. Remove from pan and set aside.
4. Mix 2 tsp (10 mL) cornstarch into set aside marinade. Add remaining marinade to vegetables and cook until vegetables are tender yet crisp (about 5 minutes).
5. Toss chicken and vegetables together.
6. Serve in a bowl on top a bed of rice. Finish with a garnish of green onions and sesame seeds.