Chicken and Asparagus Lemon Stir Fry

Chicken and Asparagus Lemon Stir Fry, made with lean chicken breast, asparagus, fresh lemon, garlic, and ginger, is ideal for springtime.

This flavorful chicken and asparagus lemon stir-fry recipe is a quick and easy weekday meal. The tangy lemon sauce complements the delicate chicken and crunchy asparagus, resulting in a nutritious and enjoyable lunch. To finish the meal, serve it over rice or quinoa.

This stir fry is versatile and allows for different meats. You can use boneless, skinless chicken thighs, shrimp, beef, pork, or tofu. I prefer boneless, skinless chicken breasts.

When cooking the chicken, avoid overcrowding the pan. Leave a gap between each piece to ensure they form a golden crust instead of steaming. If you have a lot of chicken, cook it in batches.

You can use broccoli, snap peas, mushrooms, bell peppers, or zucchini if you don't have asparagus.

To make the dish gluten-free, use Tamari (gluten-free soy sauce) instead of regular soy sauce.

If you prefer it spicy, add a sprinkle of red pepper flakes.

You can use your choice of cooking oil instead of olive oil.

Chicken and Asparagus Lemon Stir Fry

Serving: 11/4 cups, Calories: 268kcal, Carbohydrates: 10g, Protein: 41g, Fat: 7.5g,  Fiber: 2.5g

Ingredients:

• 1 1/2 pounds skinless chicken breast (cut into 1-inch cubes)

• Kosher salt (to taste)

• 1/2 cup chicken broth

• 2 tablespoons reduced-sodium shoyu or soy sauce or Coconut aminos 

• 2 teaspoons cornstarch or (arrowroot powder)

• 2 tablespoons water

• 1 tbsp olive 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)

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; boil and cook for about 1-1/2 minutes.

9. Add the lemon juice and cornstarch mixture, and stir well. When it simmers, return the chicken and asparagus to the wok, mix well, remove from heat, and serve.

Storage tips:

Refrigerate any leftovers in an airtight container. Store for only 3-4 days. If you want to conserve it longer, freeze the leftovers instead. REHEAT in the microwave in 30-second intervals until hot.

To freeze the leftovers, place them in an airtight, freezer-safe container and freeze for up to two months. REHEAT in the microwave at 30-second intervals until hot.

Chicken and Asparagus Lemon Stir Fry

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