Zesty Ginger-Lemon Chicken & Green Vitality Stir-fry

TCM Benefits:
Overall Purpose: This recipe is specifically designed to support the Liver and Gallbladder, aligning with the Wood element of Spring.
Chicken: Provides a light, easily digestible protein that nourishes Qi without causing stagnation or burdening the digestive system.
Asparagus & Broccolini: As vibrant green vegetables, their energetically bitter and pungent flavours help to clear Liver heat and move stagnant Liver Qi.
Scallions & Ginger: These warming and pungent ingredients are excellent for dispersing Liver Qi stagnation and supporting healthy digestion.
Lemon & Rice Vinegar: The sour taste enters the Liver channel directly, promoting the smooth flow of Qi and blood, which is crucial for Liver health.
Combined Effect: Together, these ingredients encourage detoxification, soothe irritability, and restore harmony, addressing common Wood element imbalances like sluggishness and tension.

Ingredients

• For the Chicken:
• 1 lb (approx. 450g) boneless, skinless chicken breast, thinly sliced against the grain
• 1 tbsp tamari or low-sodium soy sauce
• 1 tsp arrowroot powder or cornstarch (optional, for tenderizing)
• 1/2 tsp toasted sesame oil
  
• For the Vegetables:
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 bunch broccolini, trimmed and cut into 1-inch florets
• 3-4 stalks scallions, green parts sliced diagonally
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated or finely minced
  
• For the Sauce:
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1 tbsp rice vinegar
• 1 tbsp tamari or low-sodium soy sauce
• 1/2 tsp honey or maple syrup (optional, to balance flavors)
• Pinch of red pepper flakes (optional, for a little warmth)
  
• For Cooking:
• 1-2 tbsp olive oil or avocado oil

Instructions

1. In a medium bowl, combine the sliced chicken with 1 tbsp tamari, 1 tsp arrowroot powder (if using), and 1/2 tsp
   sesame oil. Mix well and let marinate for at least 10 minutes while you prepare the vegetables.
2. Prepare all your vegetables: Wash and chop the asparagus and broccolini, mince garlic and ginger, and slice the
   green parts of the scallions.
3. In a small bowl, whisk together all the sauce ingredients: lemon juice, lemon zest, rice vinegar, 1 tbsp tamari,
   honey (if using), and red pepper flakes (if using). Set aside.
4. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until
   cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the pan and set aside.
5. Add another 1/2 tbsp of oil to the same pan if needed. Add the minced garlic and grated ginger and stir-fry for 30
   seconds until fragrant.
6. Add the broccolini and asparagus to the pan. Stir-fry for 3-5 minutes until bright green and tender-crisp.
7. Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables. Toss everything
   together to coat evenly.
8. Stir in the sliced green scallions. Cook for another 1-2 minutes until the sauce has slightly thickened and everything
   is heated through.
9. Serve immediately, perhaps with a side of brown rice or quinoa for a complete meal.