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LEMON CHICKEN, MUSHROOM, ASPARAGUS STIR FRY

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Ingredients
  

  • 1 tablespoon butter
  • 1 pound chicken cut into bite sized pieces
  • 1 pound asparagus trimmed and cut into 1 inch pieces
  • 1 cup mushrooms chopped
  • 2 tablespoons monk fruit sweetener optional
  • 2 tablespoons lemon juice ~1/2 lemon
  • 1 tablespoon lemon zest
  • 2 tablespoons soy sauce tamari for gluten-free
  • 1/4 cup chicken broth
  • 1 teaspoon chili sauce such as sriracha
  • 2 cloves garlic minced
  • 1 teaspoon ginger ground or grated

Instructions
 

  • In a small bowl, whisk together monk fruit, lemon juice, soy sauce, broth, chili sauce, lemon zest, garlic, ginger and water, then set aside.
  • Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked through, about 2-4 minutes.
  • Add the asparagus and mushrooms, then stir fry until mushrooms become soft and asparagus turns a darker green.
  • Add the mixture of the monk fruit, lemon juice, soy sauce, broth, chili sauce, lemon zest, garlic, ginger, toss to coat and cook until the sauce thickens, about a minute.
  • Serve over cauliflower rice or with a side salad.
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