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Honey Lemon Chicken Stir Fry with Asparagus and Mangos
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Honey Lemon Chicken Stir Fry with Asparagus and Mangos

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! 

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

Ingredients

  • 1 pound chicken breast pounded thin, cut into 1 inch pieces
  • 1 onion or shallot, chopped
  • 1 red bell pepper chopped
  • 1/2 pound asparagus ends trimmed and chopped into 1-inch pieces
  • 1 cup Mango may sub 1 chopped pineapple, peeled, chopped
  • 1 teaspoon ginger freshly grated
  • 4 garlic cloves, minced
Light Breading
  • 1/2 cup cornstarch
  • 1 tsp EACH salt
  • 1 tsp EACH garlic powder
  • 1/2 tsp EACH ground ginger
  • 1/2 tsp EACH paprika
  • 1/2 tsp EACH onion powder
  • 1/4 teaspoon black pepper
Honey Lemon Sauce
  • 1/2 cup chicken broth low sodium
  • 1/3 cup honey
  • 1/4 cup lemon juice about 2 lemons, fresh
  • 2 tablespoons soy sauce reduced sodium
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cornstarch
  • 2-3 teaspoons sriracha more or less to taste, or Asian hot chili sauce

Instructions

    Cup of Yum
  1. Add Honey Lemon Sauce ingredients to a medium bowl and whisk to combine. Set aside.
  2. Add Light Breading ingredients to a freezer bag and mix to combine. Add chicken and toss until evenly coated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.