Chicken Asparagus Stir-fry with Lemon Thyme Sauce

2 large chicken breast

3/4 lb. asparagus

1 medium onion

1 T. cooking oil

1 large lemon

1 tsp. dried, crushed thyme leaves

1/4 tsp. cayenne pepper

1/4 tsp. salt

1 cup water or chicken broth, divided

1 tsp. corn starch

Rinse chicken and pat dry. Cut into small bite-sized strips. Place chicken in a bowl and marinate for 10 minutes with the following marinade: Juice from the lemon, 1/4 tsp. grated lemon peel, thyme, cayenne pepper, salt.

In a large wok or fry pan, heat oil (I used olive oil in this recipe) to medium high. Slice onion and stir fry for 2 minutes. Snip fibrous ends off asparagus. Cut asparagus into 1 inch peices and add to onion. Stir fry for 1 minute then add 1/4 cup of water or broth and simmer for 5 minutes or until tender. Remove onion and asparagus to a separate bowl.

Combine the rest of the water or broth with the corn starch. Set aside. Return wok to medium high heat and add chicken and marinade. Stir fry until no pink is visible. Add corn starch mixture and onion/asparagus to chicken. Stir fry until sauce starts to thicken and chicken is cook through.

Serve with warm, cooked rice.

Banana's Notes

I love asparagus recipes this time of year.

I took a picture of the dish, and will post it as soon as I can.

When cutting the chicken, it helps to cut it when it is partially frozen. Be sure to let the chicken thaw fully before marinating.