Chicken and Asparagus Lemon Stir Fry

Name: Chicken and Asparagus Lemon Stir Fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless chicken breast; kosher salt; 1/2 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium shoyu or soy sauce; 2 teaspoons cornstarch; 2 tablespoons water; 1 tbsp canola or grapeseed oil; 1 bunch asparagus; 6 cloves garlic; 1 tbsp fresh ginger; 3 tablespoons fresh lemon juice; fresh black pepper

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4.6

318 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
268 kcal
Course
Dinner
Cuisine
Chinese, Japanese

Chicken and Asparagus Lemon Stir Fry

Iris Warren

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This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.

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Ingredients

Servings

1 1/2 pounds skinless chicken breast (cut into 1-inch cubes)
kosher salt (to taste)
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
fresh black pepper (to taste)

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Instructions

Lightly season the chicken with salt.
In a small bowl, combine chicken broth and soy sauce.
In a second small bowl combine the cornstarch and water and mix well to combine.
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.
Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
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.
Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
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.

Nutrition Information

Show Details

Serving 11/4 cups Calories 268kcal (13%) Carbohydrates 10g (3%) Protein 41g (82%) Fat 7.5g (12%) Saturated Fat 0.5g (3%) Cholesterol 98mg (33%) Sodium 437mg (18%) Fiber 2.5g (10%)