Chicken and Asparagus Lemon Stir Fry
User Reviews
4.6
Chicken and Asparagus Lemon Stir Fry
Description
Starting with skinless, cubed chicken breast seasoned lightly with salt, the recipe calls for cooking the chicken in two batches with high heat in a wok, ensuring a browned exterior and fully cooked interior. Asparagus cut into two-inch pieces is stir-fried until tender-crisp. Aromatics like chopped garlic and fresh ginger are briefly cooked to release their flavors.
The sauce combines reduced-sodium chicken broth, soy sauce (or alternative), fresh lemon juice, and a cornstarch-water slurry which thickens the sauce quickly in the wok. Returning cooked chicken and asparagus to the sauce coats them in a flavorful glaze that balances savory, citrusy, and umami tastes.
This stir fry can be served immediately over steamed rice or noodles for a wholesome meal that combines protein with fresh vegetables. The quick cooking preserves textures and bright flavors.
Ingredients
- 1 1/2 pounds chicken breast cut into 1-inch cubes, skinless
- kosher salt (to taste)
- 1/2 cup chicken broth reduced-sodium
- 2 tablespoons soy sauce Coconut aminos for GF, W30, reduced-sodium, shoyu or soy sauce
- 2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)
- 2 tablespoons water
- 1 tbsp canola oil divided, or grapeseed oil
- 1 asparagus ends trimmed, cut into 2-inch pieces, bunch
- 6 cloves garlic (chopped)
- 1 tbsp ginger fresh
- 3 tablespoons lemon juice fresh
- black pepper to taste, fresh
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 DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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