Chicken and Asparagus Lemon Stir Fry
Ingredients
- 1 1/2 pounds skinless chicken breast
cut into 1-inch cubes
- to tasteKosher salt
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce
Coconut aminos for GF, W30
- 2 teaspoons cornstarch
arrowroot powder or tapioca starch for whole30
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil
divided
- 1 bunch asparagus
ends trimmed, cut into 2-inch pieces
- 6 cloves garlic
chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- to tastefresh black pepper
Directions
- 1
Lightly season the chicken with salt.
- 2
In a small bowl, combine chicken broth and soy sauce.
- 3
In a second small bowl combine the cornstarch and water and mix well to combine.
- 4
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.
- 5
Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
- 6
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
- 7
Remove and set aside and repeat with the remaining oil and chicken. Set aside.
- 8
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
- 9
Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
Chicken and Asparagus Lemon Stir Fry
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Ratings & Reviews
Based on 108 ratings
Rating Breakdown
About this Recipe
Tired of the weeknight dinner dilemma? This Chicken and Asparagus Lemon Stir Fry is your answer, delivering bright, fresh flavors and a satisfying meal to your table in a flash.
Why This Recipe Works
What makes this stir fry a true weeknight champion is its ingenious combination of speed and fresh ingredients. The vibrant acidity of fresh lemon juice perfectly complements tender chicken breast and crisp-tender asparagus, while garlic and ginger infuse every bite with aromatic depth. It's a testament to how simple, quality ingredients can create something truly spectacular without fuss.
What to Expect
You're in for a light yet incredibly flavorful meal that won't weigh you down. Imagine succulent, bite-sized pieces of chicken, perfectly cooked, mingling with vibrant green asparagus that still has a delightful snap. The sauce, bright with lemon and savory with chicken broth and shoyu, coats everything beautifully, creating a harmonious balance of zesty, savory, and umami notes. It’s an approachable stir-fry that feels gourmet, even on your busiest evenings.
Customization & Variations
This recipe offers easy ways to adapt to your pantry and dietary needs. If you're following a gluten-free or Whole30 diet, simply swap the reduced-sodium shoyu or soy sauce for coconut aminos and use arrowroot powder or tapioca starch instead of cornstarch. The recipe calls for canola or grapeseed oil, but any neutral, high-smoke-point oil will work. Ensure your chicken breast is cut into 1-inch cubes for even cooking, and the asparagus ends are trimmed and cut into 2-inch pieces for optimal texture.
Serving & Context
This Chicken and Asparagus Lemon Stir Fry is an ideal candidate for a quick, healthy weeknight dinner. Serve it as is, or alongside a simple bed of steamed rice or cauliflower rice to soak up every last drop of the delicious sauce.