Honey Lemon Chicken Stir Fry with Asparagus and Mangos

Name: Honey Lemon Chicken Stir Fry with Asparagus and Mangos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 -6
Ingredients: 1 pound chicken breasts; 1 shallot, chopped; 1 red bell pepper, chopped; 1/2 pound asparagus, ends trimmed and chopped into 1” pieces; 1 cup mango, peeled and chopped; 1 teaspoon freshly grated ginger; 4 garlic cloves, minced; 1/2 cup cornstarch; 1 tsp EACH salt, garlic pwdr; 1/2 tsp EACH onion pwdr, ginger pwdr, paprika; 1/4 teaspoon pepper; 1/2 cup low sodium chicken broth; 1/3 cup honey; 1/4 cup fresh lemon juice; 2 tablespoons reduced sodium soy sauce; 1 tablespoon apple cider vinegar; 1 tablespoon cornstarch; 2-3 teaspoons Sriracha/ Asian hot chili sauce

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 -6
Course
Dinner
Cuisine
Asian, Chinese

Honey Lemon Chicken Stir Fry with Asparagus and Mangos

Victor Mills

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Honey Lemon Chicken Stir Fry boasts the most tantalizing, sweet, refreshing lemon sauce bursting with crisp tender asparagus, red bell peppers and sweet mangoes (may sub pineapple) on your table in 30 minutes! This Honey Lemon Chicken Stir Fry recipe is bright and fresh spring on a plate!

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Ingredients

Servings

1 pound chicken breasts pounded thin, cut into 1 inch pieces
1 shallot, chopped
1 red bell pepper, chopped
1/2 pound asparagus, ends trimmed and chopped into 1” pieces
1 cup mango, peeled and chopped (may sub 1 chopped pineapple)*
1 teaspoon freshly grated ginger
4 garlic cloves, minced

Light Breading

1/2 cup cornstarch
1 tsp EACH salt, garlic pwdr
1/2 tsp EACH onion pwdr, ginger pwdr, paprika
1/4 teaspoon pepper

Honey Lemon Sauce

1/2 cup low sodium chicken broth
1/3 cup honey
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons reduced sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
2-3 teaspoons Sriracha/ Asian hot chili sauce (more or less to taste)

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Instructions

Add Honey Lemon Sauce ingredients to a medium bowl and whisk to combine. Set aside.
Add Light Breading ingredients to a freezer bag and mix to combine. Add chicken and toss until evenly coated.
Heat 1 tablespoon olive/coconut oil over medium high heat in a large nonstick skillet. Remove chicken from bag, shaking off any excess breading and add chicken to skillet; saute 4-6 minutes, or until cooked through. Remove to a plate and wipe out skillet.
Add 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add red bell pepper and shallots and saute for 1 minute. Add asparagus, garlic and ginger and saute 30 seconds.
Stir sauce (to make sure cornstarch has not separated) and add to skillet along with mangoes and chicken. Simmer until sauce is thickened and vegetables are crisp tender, approximately 1-2 minutes depending on thickness of asparagus.
Taste and add additional salt, pepper, sriracha, if desired. Add more honey if you would like it sweeter, more lemon for more "sour/tang" to taste.
Garnish individual servings with green onions (optional).

Notes

*Pineapple can be slightly more tart than mangoes sometimes so if substituting pineapple, you might need to add a little honey to taste at the end of cooking.