Chicken and Asparagus Lemon Stir Fry

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This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.

This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.
Chicken and Asparagus Lemon Stir Fry

Stir fry nights happen often in my house! I add any vegetables I have on hand and try to use vegetables that are in season. I love the asparagus and lemon combo here, it’s perfect for Spring! It’s great over brown rice or cauliflower rice to make it a meal.

This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.

This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.

This low-calorie dish has been so popular on Skinnytaste since posting it way back in 2014, I decided to showcase it today now that asparagus season is here!

I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one. We served this over brown rice to complete the meal.

Chicken Stir Fry Tips and Variations:

  • I always peel and freeze my fresh ginger in a ziplock bag. It keeps for a few months and it makes it easier to grate. You can also buy grated ginger in a tube.
  • To make it gluten-free, use Tamari in place of soy sauce.
  • To make this Whole30 compliant you can swap the soy sauce for coconut aminos (affil link) and the cornstarch for arrowroot powder or tapioca starch.
  • Swap the asparagus for broccoli, mushrooms, snap peas, or a combination of veggies.

Spring Asparagus used in this quick Stir FryThis quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.

More Chicken Stir Fry Recipes

This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.
Print WW Personal Points
4.57 from 83 votes
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Chicken and Asparagus Lemon Stir Fry

268 Cals 41 Protein 10 Carbs 7.5 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.


  • 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


  • 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.


Serving: 11/4 cups, Calories: 268kcal, Carbohydrates: 10g, Protein: 41g, Fat: 7.5g, Saturated Fat: 0.5g, Cholesterol: 98mg, Sodium: 437mg, Fiber: 2.5g
WW Points Plus: 6
Keywords: Chicken and Asparagus Lemon Stir Fry, chicken and asparagus stir fry, chicken asparagus stir fry, chicken breast and asparagus stir fry, chicken stir fry

This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.

Photo credit: Plays Well With Butter

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  1. This is one of my favorite recipes! Thank you!

  2. Wasn’t a huge hit with the fam. My toddler wouldn’t eat it and my husband said it was “tangy”. I thought it was ok. On to the next recipe!

  3. Outstanding! A keeper!! As delicious as the best chicken and asparagus from our favorite local restaurant!! The prep took me almost an hour, start to finish, but I’m always slow at cooking and add 15 minutes for me to the time I see on any recipe anywhere. I do take shortcuts, but the shortcuts did not detract from the recipe. I have trouble grating ginger, so I’ve taken to slicing a frozen piece of ginger into very thin slivers, and then cross-cutting the slivers so it’s close to a grated texture. I also used bottled lemon juice and frozen garlic cubes.

  4. 5 minutes prep time?!? Maybe just for the ginger.
    Not enough thickener unless you want rubber chicken.

  5. Absolutely love this! It’s so light and fresh! Very easy!

  6. How do the serving sizes work woth the serving beimg 11/4 cups

  7. So delicious! Definitely making again! 

  8. delicious!!

  9. Absoolutely delicious – mine is never as saucy as the pictures, but still very tasty!

  10. Soo delicious. Used a lot more utensils than I expected but it was super flavorful. Had the dish on top of cauliflower rice and it was perfection 

  11. menu

  12. I love Skinnytaste recipes (make them almost exclusively!) but this one fell a bit flat for me. The lemony flavour felt a bit off to me. It was both too lemony and not flavourful enough. I don’t think I’ll make it again.

  13. This is delicious. It’s a nice change from stir-fries with soy sauce-based sauce. I did make one change: I cut the fresh lemon juice back to 2 tablespoons. 3 was a bit much the first time I made it. This recipe has earned a place in my dinner menu rotation lis.

  14. Fabulous! I added caramelized onions and sundried tomato strips.

  15. Another yummy recipe! Thank you for sharing.

  16. Made this dish tonight, it was delicious. The recipe is easy to follow and comes out amazing. No tweaking needed!

  17. I’m making this tonight! I have 1 question.. I don’t have cornstarch, is there anything I can substitute and it still stay the same calorie? Also is it 268 calories total or per serving?

  18. This was delicious.  The husband thought it had too much lemon, but it didn’t.  🙂

    My only gripe is FOR GOODNESS SAKE, DO NOT USE A NON-STICK WOK.  Buy a carbon steel wok and with proper care and use it will become non-stick and you don’t have to worry about dangerous chemicals from overheating a non-stick surface.  

  19. Super delicious! One of my favorite recipes in a while!

  20. This recipe is so good! I made it tonight and added a bunch of mushrooms too. So simple and delicious! Thank you 🙂

  21. This was terrific! So good and only 1 point per serving…I’m doing the blue plan. Can’t beat that. Thanks! 

  22. My family loves this!

  23. Confused – did you take the lemon out of the recipe? There is no mention until the end, and you said to mix water with cornstarch not lemon and cornstarch.

    • It has you adding the lemon juice and the cornstarch mixture (meaning the cornstarch and water mixture) in step 9 – it could use an edit to make it more clear.

    • Two separate statements in one sentence. Add the lemon juice. And add the cornstarch mixture that you had made earlier.

  24. This was awesome Gina! My husband and I have had like 50 of your recipes and none of them disappoint! We might have salted the chicken too much so when tasting it I ended up adding a few packets of stevia to cut the salt. It turned out great. We also added a zucchini because we had leftover from another recipe (zucchini lasagna) we made. Thank you for sharing! We will continue to support and love your healthy recipes! Cheers!

  25. Wow!!! My family including 2 small kiddos really loved this recipe! This was great!!!

  26. I made this today for this week’s meal prep. Not a fan of asparagus, so I substituted broccoli florets and it’s just perfect! To add to the quick prep, I used store-bought rotisserie chicken breast (no skin). This recipe will definitely become one for regular rotation. 🙂

    Thanks so much!

  27. Do you think this could be done in the Instant Pot?

  28. Very tasty! it’s easy to make and full of flavor. I will make it again.

  29. This was quite good. The garlic and ginger absolutely made the dish. I used chicken bouillon instead of broth and I think homemade broth would be so much better. I made cauliflower rice to go with it.

  30. What other green veggie could I use ?
    & still get the great protein & calorie intake ?

  31. I made this last night. As I was cleaning up, I kept shoving more in my mouth!!! so delicious. For me, the prep time was not 5 min. I left myself notes for next time so I can cook & prep at the same time. But, I can see how it will get to be an easy, quick weeknight choice for me.

  32. This is a house favorite around here. Normally I find ginger off-putting – it tends to completely overtake every other flavor in a dish for me – but the quantity here is just perfect. Wanted to share that in case anyone else out there is ginger-avoidant like me. threw in some snap peas as well. this recipe really tricks me into eating my green veggies 🙂

  33. This is sooo good!  My kids do not like stir-frys (or Asian food in general).  I was met with groans when I told them we were trying a different stir-fry tonight.  Well, they both cleaned their plate and deemed this as “really good”.  This is really good!  I am adding it to my regular meal rotation.  Thank you so much for all your delicious recipes! 

  34. Can you use olive oil?

  35. Where does the 41g of fat come from on the chicken and sparagus lemon stir fry? I seems that the ingredients would not add up to this high fat content. 

  36. I had everything but the lemon on hand, and the resulting dish was great even without it. So I’m sticking with what was successful, though I might include a sautéed onion and maybe some bell pepper next time.

  37. Really funny. Completely forgot the ginger at the store and substituted cinnamon (only .5 tbsp) and it’s still amazing. 

  38. Really disappointed. I doubled the recipe, following directions exactly. The lemon flavor was WAY overpowering, and the cooktimes were way off. I might try again in the future, but there will definitely be some tweaking done.  

  39. This is quickly becoming a favorite in our household, and the sauce is so versatile, I believe I will try it with other dishes like sautéed tofu or simply grilled veggies for an easy lunch. 

  40. If I don’t have a wok, can I do it in a pan?

  41. This was great! Uses a free too many bowls – chicken, asparagus, chicken broth/soy sauce, cornstarch/water but it was worth it!

  42. Very good! Family loved it.

  43. Followed this recipe exactly but my sauce was very watery so I didn’t get as much flavor as I was hoping. Any idea why that may have happened?

  44. We loved your recipe. It is easy to make, fast done and very delicous. We ate it with oven sweet potatoes and parsnip. Yummi!

  45. Made this tonight ! So good!! Can’t wait for lunch tomorrow to eat more!

  46. It was ok -maybe would be better with Shoyu sauce – I just used reduced sodium soy.  Husband didn’t care for the lemon / soy combination – but he ate it.  Also made it with combo broccoli and asparagus – which was good.  The sauce was extremely thick – I added some extra water to it just because that’s what I had at hand by the stove.  Next time I think I’d use 3/4 cup chicken broth – or less cornstarch.  Just didn’t seem to have an authentic Chinese flavor.

  47. I made this last night and it was AWESOME! Plenty of left overs for lunch today. I. I have been looking for a recipe to satisfy my urge for “Chinese food” with out blowing too many WW points and this fulfilled it perfectly. This one will go into the dinner rotation for sure! Thanks Gina!!

  48. I needed something fast to eat when I came home so I could stay in my points. This came together fast and was packed with flavor. 3 of us devoured it and for only 2 points (because I ate more)…Wow!!

    • I hate to be negative with my review, but this didn’t taste good at all. Way too much lemon and way too salty. The consistency was great and looked really good. But it definitely looked better than it tasted.

  49. Just made this spectacular dish. Refreshing and filling. Can mix any vegetable with this. The recipe is in my mind now!!!

  50. I’m in ww. How many sp? I want to try this but I track everything.

  51. Made this last night and it was delicious. Will definitely keep this in the rotation. Thank you!

  52. Made this for dinner last night and it was excellent! The sauce was delicious! Love Skinnytaste recipes! Thank you!

  53. Family loved this recipe. Cook times were a bit off for asparagus and chicken and having to remove everything from the wok with each step was a bit time consuming. I will definitely make this again, but will simplify the steps. Another quick tip for others who are planning on making this recipe.., don’t prep the cornstarch mixture until ready to pour in or it will harden. I should have known this…but wanted to get everything ready ahead of time due to the number of steps in the recipe.

  54. Great recipe! Served it over lemon/ garlic riced cauliflower. Perfect combo. Only change: I used 3 garlic cloves instead of 6. I like garlic, but 6 was too much even for me!

  55. What would be the best way to have chicken cooked ahead of time in instapot then add to asparagus to make it quicker?

  56. Do you think you could put this in a tray and reheat the next day for a large group?

  57. Just made it – delicious!!! Super easy, sooo flavorful, and definitely being added to our dinner rotations

  58. One of the best meals I’ve made in a long time and great for leftovers for lunch the next day!

  59. Good recipe, but the instructions leave a bit to be desired. Please note that “set aside” doesn’t always resonate as “remove this from the pan, then add oil, then add chicken.”

    • Read the recipe again Ben – it’s pretty obvious since she tells you to cook 1/2 the chicken – then remove and repeat by adding more oil and cook second half.

      • It also doesn’t tell you when to re-add all the asparagus to the pan….before the soy mixture? Or lemon? Not detailed enough for someone who doesn’t consider themselves an experienced cook.

      • Angela.
        It DOES tell you when to add everything in order. Re-read the recipe!

    • I think the cooking instructions are pretty awful – and I’m a very experienced cook. I also agree that the lemon is way overpowering and doesn’t compliment the dish. I’ve made a lot of Skinnytaste recipes. I would not repeat this one.

  60. any chicken alternative for vegetarians

  61. Quick and easy to make with great flavors. I served the Key Lime Yogurt Pie afterwards for dessert for a lemon and lime  combo.

  62. I made this last night and was a hit with my entire family – I seasoned the chicken with other herbs but followed everything else exactly as written – YUUMMYYYYYYY – Will be added to the weekly rotation. Thank you for yet another delicious meal Gina!

  63. Stumbled on your site this weekend and made this dish tonight. Wow, it was delicious, so flavorful and quick and easy. I wouldn’t change a thing. My husband loved it too, although he said he might prefer 2 Tblsp. of lemon, whereas I love lemon and it was perfect.

  64. Delicious & easy!! 

  65. What’s not to love?

  66. Made this tonight delicious!  Only used 2 tb of lemon juice.  Just went back on ww and am using all your recipes Gina!

  67. It has been a challenge lately to make food both my 11 year old and 14 year old like especially since one only wants chicken and fish and the other only red meat. I was very pleased as I was sitting down to the dinner table and hear “dang, this is some good stuff….unbelievable. You have to make this one more often” coming from my red meat only child. Huge success. This will be made regularly. Thanks for all your meal plans. Have been using them for past 2 weeks and am down 9 lbs,

  68. This was awesome!! But I added the cornstarch mixture too fast I think … it was a little clumpy? My mistake tho. I didn’t know. Otherwise, perfect! 

  69. This dish was absolutely delicious ! I prepped and measured everything ahead of time and when it came time to start cooking, it all came together in a flash. Everyone loved it and this recipe was declared “a keeper” by the whole family! Thanks Gina.!!

  70. Loved this so much!  Perfect combo of ingredients with the perfect sauce. Spring in every bite! Delicious! 

  71. this was wonderful. Everyone loved it!

  72. I love this and so did my husband I had leftovers. Can I freeze this and reheat in a week

  73. Made this dish tonight – followed the recipe exactly, used way too many cups and dishes in the preparation. My kitchen was a mess by the time I was finished cooking. Also, it was a bit too lemon tasting, might have to use only 2 tbsp. Taste was ok. Might try it again, making some adjustments.

    • I am surprised by this. I only used 1 large skillet, two cutting boards, and one tiny bowl besides my common measuring cups and spoons. Plus my rice cooker which isn’t necessary for the meal in itself.

    • I had the same experience! I also thought there were too many bowls, boards, measuring spoons, etc. The deal at my house is I cook and my hubby cleans. I felt so guilty when I finished preparing the meal that I did some of the dishes myself. And I agree, it was far too lemony. I couldn’t taste any of the other flavors. I had just finished packing the leftovers for my hubby and I to take to work tomorrow. He saw me placing the lids on the containers and he said, “uh, no”. I must have messed up somehow, because I’ve never had an issue with a SkinnyTaste recipe. Oh well…

  74. I made this thonight for my neighbor who’s trying to eat healthy but has hurt her knee and can’t stand for long periods of time. I gave her a link to this website and asked her to choose a recipe she would like me to make for her. I was a bit nervous having never made this dish before, but it turned out delicious! One note though – the amount of lemon called for in the recipe was too much, in my opinion. I had to add some brown sugar to counterbalance the acid in the sauce and it turned out perfect. With this little modification it’s a definite repeat in my house! So easy and quick to make. Thank you, Gina! I cook your recipes often and I believe I have just made my neighbor a big fan too! 🙂

  75. Delicious, but you did not include green onions in the ingredients. I will add next time.

  76. I made this tonight and followed the recipe exactly. It was so delicious!

  77. An email arrived with the link to this recipe today right after I had bought chicken and asparagus! We love lemon so, I decided to give it a try….another Skinnytaste hit! Thanks for the delicious meal Gina.

  78. Looking forward to trying this. Have loved so many of your recipes. As a side note… Is there any way to get rid of the Share bar that hangs out on the left of the page? I usually see an arrow or something on other pages to minimize it. It blocks out so much text and is annoying.

  79. I loved this and will make it again, but with much less lemon. 3 tablespoons was too much, and I like lemon!  

  80. Made this last week and it was delicious!

  81. This is delicious! I used coconut oil instead of canola and coconut aminos instead of soy. I upped the aminos to 3 tablespoon to balance the lemon a bit. A keeper!

  82. So good!  Felt like I was cheating.  I’ll definitely make this one again!  Thanks so much!

  83. We liked this recipe; trying to have low points dinners. I used different veggies. I wish it would come together quicker but next time I’ll know what I’m doing!

  84. Hmmm I am not sure if it was the lemons I was using but 3 tablespoons of fresh lemon juice made the sauce inedibly acidic… I had to add 1 cup of water, sugar and more soy sauce to make the sauce somewhat edible. Judging from the other comments, its probably my lemons… Will use half a tablespoon next time!

  85. Made this last night for dinner and it was so yummy!!! I can’t wait to make it again!

    • This was sooooooo delicious!  I added some sesame oil to the soy sauce and chicken broth.  I also added cauliflower because I had it and my kids loved it. It’s a keeper!

  86. For how many people is it

  87. Delicious! Yet another huge hit from Skinnytaste! Thank you so much! I served this over cauliflower rice, and everyone loved it. I did double the sauce because we love extra sauce when serving over rice. Only thing I would do differently is omit lightly salting the chicken beforehand. But I’m so sensitive to saltiness these days; my family didn’t think it was too salty at all. I can’t believe this is only one freestyle point! It tasted like it would be so much more! So much delicious flavor! Thank you!

  88. I made this dish today for my mom & I and we loved it! So easy to prepare , low in points & has a really delicate sauce.

  89. This is my latest Skinnytaste’s favourate recipe!  It was so delicious and I can’t wait to make it again. Thanks so much for yet another fantastic recipe Gina!  

  90. Love this recipe. I added half a red pepper for some added flavor/color. Quick and delicious weeknight dinner.

  91. Made first time tonight. Missing some key flavorings to add depth. All I tasted was lemon. Low on salt was fine but lemon alone did not do it. Sauce was good consistency, just not great flavor – used coconut aminos for the soy.

  92. What sort of Wok is that Gina?  Mine sticks like crazy but I am trying to avoid teflon. Any suggestions?

  93. This was absolutely delicious!! We used arrowroot in place of cornstarch (due to dietary restrictions) and added bok choy.
    Perfect for the week night. This recipe is a keeper and will be added into our rotation throughout spring and summer.

  94. This was delicious!!! Followed recipe and also added mushrooms. Another great recipe. Love your website Gina!

  95. This dish was tasty but way to salty. I would eliminate salting the chicken and use low sodium chicken broth and soy sauce. Otherwise the dish was fantastic.

  96. Wow! So good & simple. Enjoyed the freshness from the ginger and asparagus. Also, perfect touch of salt from the chicken stock & soy!!  This one will be on the dinner menu all of spring!! Thanks!

  97. Thank you for the delicious recipe! My family and I love it!
    I had peanut seed oil so I added this with the soy sauce. I also used cauliflower, peppers, onions, and carrots in place of asparagus.

  98. I didn’t read this in the comments posted earlier, but is it possible to freeze the left overs? We are going on a trip and I want to make this before we leave and freeze it so we can enjoy when we come back from our trip.

  99. Made this tonight for my family. Everyone loved it.

  100. OMG!!!! This is so epic I wanted to drink the sauce and that’s saying something lol!

  101. Made this for the first time tonight. Turned out great! Going to be a regular meal now.

  102. This was outstanding. The sauce is amazing and the asparagus was delish. Will be made many times over.

  103. This was the first recipe I tried from your site and it was wonderful!! It’s easy and delicious! I even have my family checking out your website 🙂 

  104. What does 11/2 pounds mean? Also noticed this same thing in the serving size.

  105. Just made this for lunch! Absolutely delicious! I just saw that someone used mushrooms. I might try that next time. Thank you!

  106. Pingback: 11 Low Carb High Protein Recipes Which Helps Burn Body Fat - Slick Weight Loss

  107. I’m making dinner for a friend that is on a low sodium diet. This recipe popped up on Pinterest when I searched low sodium but I’m concerned about the soy sauce. Can anyone tell me if this works as a low sodium meal?

  108. My first use of a Skinny Taste recipe and it was wonderful. Definately going on my list of recipes to make.

  109. This recipe is delicious.  My entire family loved it. Perfect amount of lemon in my opinion. 

  110. So this is fabulous and a great stir fry base recipe. I could, and will, use these basic steps to make other stir frys but vary the kind of meat and vegetables (I bet it would be fabulous with beef and broccoli). That said, I agree with other comments: really, super citrusy. I used 2 tblsp. and was quite happy with the level of lemon. This is a fabulously quick weeknight dinner and I used Trader Joe’s frozen brown rice to make it extra quick and extra healthy.

  111. We made this tonight and loved it. Didn’t change a thing except for doubling it so we could have leftovers. Will absolutely make again. 

  112. This is one of my favorite go-to meals. We enjoy this served over brown rice with roasted sweet potatoes as a side. The flavor of fresh ginger with the lemon juice is perfect. I do add bell peppers and onions to get more vegetables in.

  113. How can I make this a low salt recipe due to my heart problems?

  114. Made this for lunch today and found it to be way too lemon-y! Still, would like to try it again, just with a third-half the amount of lemon juice. For those trying the recipe for the first time, maybe start with half lemon juice and then add more if desired?

  115. This looks yummy!! Can I use Braggs instead of soy sauce?

  116. Yum! We made this the other night and put it over TJ Organic Brown Rice. Delicious! We took the advice from other comments and only added 1 TBSP of lemon juice (instead of 3) and it had just the right amount of lemon flavor for us. This made a quick and delicious leftover for lunch! Might try some mushrooms in there next time!

  117. My husband just had heart surgery and newly diagnosed diabetes this dish was so tasty and easy to prepare. We all loved it. Can’t wait to try more of your recipes.

  118. If you substitute ground ginger in place of fresh ginger, the equivalent is 1/4 or 1/8 tsp ground to 1 tbsp fresh. I made this and didn’t realize it called for fresh ginger until after I made it. Needless to say, it was very gingery!

  119. This is seriously sooo good!! I have followed your website for over 5 years and I just had to share with everyone how delicious your recipes really are! I have made so many over the years and they have all been more delicious than the next! Thank you so much for sharing all of your wonderful recipes for people who love to cook, eat, and enjoy food while still trying to maintain a healthier lifestyle! 

  120. This recipe is delish. I used 2 lemons and it was a perfect balance. I have made a few times!

  121. Could you use brussel sprouts instead of asparagus?

  122. Delicious!  I’ve made this five or six times and it’s great every time.  I love the strong lemon taste and the freshness it adds.  I serve it with rice and roasted carrots with a little drizzle of sesame oil.

  123. I made this for dinner tonight, my boyfriend and I loved it! Thank you for your awesome recipes ????

  124. Has anyone tried this recipe with shrimp?  It just seems like it would be so good with the lemon.  I make recipes from here quite a bit and have not been disappointed yet.  We love them!  So quick, easy and delicious!

  125. Made this twice in the last month . Delish!

  126. Another wonderful meal! Added some mushrooms, but otherwise stuck to your recipe. It was delishous and I’m already looking forward to the leftovers.

  127. This was fantastic.  I cleaned out the crisper and used asparagus, onion, mini (sweet) peppers, broccoli, and mushrooms.  I also added some water chestnuts and used chicken thighs (I know they affect the nutritional values -but it was what I thawed and worked great!). I started with less lemon and kept adding to taste – ended up using  4T total. Due to timing, this simmered about 20 minutes longer than planned and it tasted great. Served with brown rice. We went back for seconds.  Just had leftovers and still very tasty. 

    Gina, thank you. I love the site and your cookbook. Any chance there is a way people who have actually made a recipe and review it can mark/annonate it  so those of us looking for those comments can skim through without reading all of the others…about substitution and cooking questions, allergies,  notes of love & admiration for you, etc?  Maybe the ability to choose a wooden spoon icon if the recipe was made (since you use wooden spoons!) when reviews are entered? Just an idea, but it would help!

  128. Just found your blog and this is the 1st recipe that I tried. It was very good and so quick! I will definitely try more recipes. Thanks!

  129. Everyone loved this, yumm! It's a keeper

  130. I just made this. Didn't have soupy sauce BUT I thought it was just o.k. I will make it again but increase the garlic and ginger.

  131. I just made this tonight and was delicious! Did anyone's sauce come out soupy though? I feel like everytime I make a sauce with skinnytaste's recipes my sauces always come out soupy/watery ?! Does anyone else have this problem?

  132. Thanks for this awesome recipe!It's a keeper for me, LOVED it as is!

  133. I made this tonight and it was SO good! I bought Trader Joe's pre-cut asparagus, red onion and mushroom mix and used that instead, but cut down on the onions. I also added some red pepper flakes at the end. So yummy and simple!!!

  134. This dish is delicious!! I ate it with riced cauliflower and it was perfect!

  135. We took out the salt, used red cooking wine instead of soy sauce and didn't use ginger; plus used sesame oil to cook and turned out delicious!

  136. I just wanted to say I made this last night and it was a hit! Winner winner chicken and asparagus dinner!
    Thank you for the great recipes!

  137. I just wanted you to know that when I plugged the recipe in to the recipe builder on WW app it came out to 5sp per serving

  138. Yummy and refreshing. Not good for leftovers though. Definitely eat it the night you make it.

  139. I made this tonight. It was delicious and relatively quick and easy. I will definitely make again!

  140. I found a great product… Ginger in a tube (like toothpaste) In the produce department! GREAT to keep on hand for recipes like this. I try to keep fresh Ginger, but this tastes fresh and keeps!

  141. Made it, loved it! Will make again!

  142. AMAZING!!! I had to portion out and put left overs away right away to control myself. I cannot wait for lunch tomorrow. Thank you for this new staple in our home.

  143. Made this for dinner last night. My boyfriend and I absolutely adored the sauce and the chicken. Though we discovered that we both don't really like asparagus. Making it with carrots next time. 😀

  144. Making this tonight. I have asparagus in the fridge I almost forgot about so this is a great, simple recipe to use it up.

  145. i am out of cornstarch. will flour change the recipe entirely? or xanthum gum?

  146. Great recipe! Very delicious. If you boil the chicken for five minutes, you don't have to cook it as long in the wok…much easier and no difference in texture or taste.

  147. This is so delicious! I added some mushrooms and green pepper and loved it!

  148. I made this tonight, everyone really liked it, perfect summer dinner. I also made the Chipotle's Cilantro Lime Rice from, it was the perfect compliment to this dish!

  149. Can terriyaki sauce or worcestershire sauce be substituted for the soy sauce as that is what I have on hand?

  150. Hi. Just wondering if the WW Points+ value of 6 is with or without the brown rice over which you serve this to your family? Thanks so much — GREAT recipe! 🙂

  151. I've made this several times and we both love it. The only thing I changed was that I stir fried the chicken first instead of waiting until the end. Seems to work better for me and how I've always stirfried dishes. Great recipe especially with our fresh from the garden asparagus.

  152. Soo good! I added some onion and bell pepper too! Simple and seriously delicious!

  153. This is a must try. Will have to reduce sodium somehow.

  154. Delicious I enjoyed eating it and so did my boyfriend. Thank you I'll keep looking up recipes from this website.

  155. I made this for dinner tonight. It came out pretty good and was very tasty.

  156. I love it when people actually MAKE and EAT a recipe before reviewing it. All the rest of you….start cooking and then tell us!!!

  157. I just made this for dinner. I brought some over to my mom, who likes neither asparagus nor stir fries in general, and she loved it. I added much more lemon and much more ginger. I added cayenne pepper because I like things spicy 🙂 really good recipe.

  158. Very good! Next time I will cut the lemon juice in half.

  159. This was the first recipe I ever tried on skinnytaste and it was pretty good. I really liked the consistency of the sauce and the chicken asparagus combo was great. The only cmoment I got was that the lemon was really strong, but I love citrus so it didn't bother me.

  160. I've tried a bunch of your recipes and this has to be my favorite so far! I left the ginger out but it is yummy! I can't get over how great this recipe is!

  161. Made this tonight along with your cauliflower fried rice. SOOO YUMMY!

  162. Pretty good, but I thought it was way too much lemon.

  163. When do you add garlic and ginger

  164. I LOVE your blog and have made several delicious recipes, thank you! Do you have a substitute for soy sauce? We need to be GF and in Istanbul it's not possible to find GF soy sauce. Any ideas? Thank you!

  165. Made this last night along with your Cauliflower Fried Rice – amazing!!! My BF was highly skeptical but went back for seconds. Another wonderful recipe as per usual! I'm making the Spaghetti Squash Primavera tonight and BF hates squash – should be interesting 🙂

  166. So good! We added a bunch of broc to it as well for the extra veggies. Fast, easy, filling and super tasty! Thanks for so many great recipes between the site and cookbook. I have lost 25 lbs and my boyfriend has lost 35 lbs in about 5 months thanks to use of many of your recipes (and some exercise of course).

  167. I made this for dinner last night and it was delicious! I didn't have a wok so just used a really hot skillet. I usually dislike white meat chicken because it dries out so easily, but this recipe kept the chicken nice and moist. Thank you!

  168. This was delicious, thanks for sharing! I added yellow pepper and shiitake mushrooms, yummy!

  169. I don't have cornstarch, or anything to substitute it with (at least I don't think). If I make it without this will it be ok?

  170. I have made this 3times 2x with asparagus and tonight with broccoli as that is what I had today…delicious either way perfect amount of seasonings I love this site and I do not do weight watchers just wanting low calorie…can't wait for the cookbook!!!

  171. I made this last night. It was so delicious. My family ate it all and asked for more. Will make it again. Thanks for a great recipe.

  172. Love it….Just made it for the 3rd or 4th time. Added mushrooms. The lemon makes it taste so clean and fresh.

  173. I made this last night and thought it was delicious. I didn't have fresh ginger, so I subbed in ground. Every recipe I have made from has been delicious!!

  174. Made this last night. I'm not a very good cook but this was amazing! my hubby, 9yr old and two toddlers loved every bite! Delicious! We served over Brown rice. 🙂

  175. I made this as written and it was sooo tasty. I had local asparagus so fresh I could have eaten it raw. Thanks for recipes that appeal to not just the healthy eater, but anyone who likes to eat good tasting food.

  176. Made this tonight. It was a hit! My 10 year old twins loved it. (although my 18 month old wasn't quite sold on it) What a great way to get more asparagus. Thank you

  177. I just made this and IT'S AMAZINGLY DELICIOUS!!!!
    I love all the recipes I've tried so far….
    I can't wait for your book 🙂

  178. This was awesome! Great lemon flavor and the whole family loved it. You could really add any type of stir fry veggies that you want. Love easy healthy meals like this one : )

  179. 5/5 stars!! delicious meal with the perfect amount of flavor. 🙂

  180. Your stir-frys are some of my favorite recipes that you put together, because if we are being honest, if I am cooking, it's from your website. Everytime. I have recently started trying to remove the processed oils from my diet (Vegetable, Canola, etc.) and focusing more on Coconut Oil and light Olive Oil. Do you know how they will affect the flavors/points/portions?

  181. I just made this tonight. I already packed my Wok so I just used my large skillet. This is FREAKIN D~LISH!

  182. Can people stop write "Ohh my gosh, this looks delicious.". why write a comment if you did not try it???

  183. Does the WW points include brown rice?

  184. Just made this dish! Added sugar snaps and mushrooms, delicious and very simple!

  185. Simply Delicious! The only change we will be making next time is to triple the asparagus! The flavor of the sauce was so good we could not get enough. My teen daughter pouted that there was none left for seconds. Maybe that means we will make a double recipe next time also.

  186. It's good except there is too much lemon in it for our taste. Next time I will cut the lemon down to 1 tbsp and maybe use 2 tbsp water to help dilute it

  187. Just made this tonight. Asparagus, onion, red pepper and zucchini. Half the amount of chicken. Completely DELICIOUS!!!!!

  188. Just made this for my husband and my mom during our lunch hour. It was SOOOOOOOOOOOOOOOO easy and fast to make!!! The sauce was to die for! Thanks again for such wonderful recipes!!! Love, love, love your site and keep telling my friends about it!!!

  189. I have never used fresh ginger or cooked asparagus, but today I did! Love this recipe! So tasty! Thanks! 🙂

  190. This is really good, way better than I thought it'd be given the simplicity of ingredients/preparation! My fiancé loved it. Thanks for a great recipe!

  191. I have everything except for the cornstarch…do you think it would still be good without it? maybe just a thinner sauce?

  192. I made this last week and everyone loved it even the kids. I will definitely make this again. Thanks Gina keep those recipes coming! 🙂

  193. Made this tonight, subbed zucchini for the asparagus, served over millet. Super tasty

  194. I made this for dinner last night and it was fantastic – looking forward to lunch so I can have the left overs. Just letting you know that everything I've ever made from your blog always turns out amazing and is husband and kid approved.

  195. I made this tonight and it was fantastic! Thanks Gina! Added half an onion and used turkey cutlets instead of chicken. The ginger and lemon flavor combined to be so refreshing! Prep time was longer than the cooking time. Also, fyi: you'll need about 5 or 6 bowls or plates for all the ingredients, since they're cooked separately.

  196. I'm excited to try this, but no way is it only 6PP a serving. The chicken alone is calculated at 26 pts, and I get 8PP when you add in all the other ingredients in the Recipe Builder. I actually find this to the be the case with many Skinnytaste recipes (they are actually more points than listed)–anyone have an idea why?

  197. Delicious, Gina! If it wasn't for Skinnytaste recipes, I'd probably starve! 🙂

  198. This was a great recipe and very lemony. However, I don't see the need to cook the chicken, asparagus and sauce separately. I would at least cook the chicken first then de glaze the wok with the sauce.

  199. I made this for dinner tonight. It was great, but I wanted to share that I completely left out the lemon. My family doesn't care for lemon taste too much and I honestly thought it tasted fine without it. I used coconut oil (don't use canola and didn't have grape seed) and it worked great. Thanks for another winner!

  200. Just made this tonight. Oh my goodness, it was fantastic! I wanted to eat the whole pot!

  201. THIS WAS AWESOME! My 11 year old son literally begged me to pack the leftovers in his thermos for lunch today….seriously!

  202. This is AMAZING!!!! Just made this tonight, and it was wonderful!! I also served it over brown rice, perfect for a SFT meal!!!

  203. Made last night without the ginger and it was great! Served with the cilantro-lime cauliflower "rice" – great dinner (and lunch today)!


  204. Wow! This looks so amazing I have to try this!

  205. This recipe was so good, and so easy to make, will definitely make it again!

  206. This is delicious. all my favourite things. I used my regular soy sauce and forgot to eliminate the salt on the chicken, so found it very salty. Next time I will eliminate the salt AND use reduced sodium soy sauce. Definitely a keeper though!

  207. I made this tonight and it was great. It tasted like real Chinese food, and I loved all the garlic (though my coworkers probably won't be loving me tomorrow!). I have a question though, because I am very new to stir-fry:

    I don't have a wok or any non-stick pans, so I just cooked this in a regular skillet. As I was cooking the chicken, the pan started getting really, really black. Is this because I didn't use a wok, because the pan wasn't non-stick, or because I had the heat too high for the grapeseed oil? The food tasted great and wasn't burnt, but I ended up transferring it to a different pan to make the sauce because I didn't want to eat all that carbon. Is that just normal for stir fries, or can I change something in the future?

  208. Fantastic recipe! I cannot cook, but I was able to make this. Easy! Thank you!

  209. This was fantastic! My husband says it's his new favorite "Gina" recipe!

  210. I made this last night & I used olive oil as a substitute since I did not have canola/grapeseed oil. Served over a bed of jasmine rice, delicious and simple recipe!

  211. This was great, Gina. I think you could use the sauce with any protein and veg. I might try peppers and onions next time with a can of water chestnuts. My one and three year olds loved the chicken, and it was their first time eating asparagus. It does dirty quite a few dishes for a one pan meal, but my husband agreed to do the dishes tonight!

  212. This is a GREAT recipe, very quick and easy and extremely tasty! Making this again this week!

  213. I made this over the weekend and it was great! I eliminated the ginger (not a fan of it in cooking; only use it in baking) and significantly cut back on the garlic (I used ~ 1 1/2 cloves). Love the idea that someone else mentioned about trying it with shrimp. Thanks for the great recipe.

  214. I have been cooking your recipes since I found you in October. Your recipes have made cooking dinner exciting for me. I no longer moop about cooking the same old boring thing and I don't have to wreck my brain thinking of healthy things to make. I love you site and can't wait for your cookbook!! Thank you so much for what you do!!

  215. First let me say that your site is THE BEST SITE FOR HEALTHY RECIPES!!! What did I do before I found this site? I have no idea. But anyway, this gets 5 starts. Made it last week, it was amazing. Having it again this week, and have it on next weeks menu. I used thin chicken cutlets, and it was just so good. thank you!

  216. This was really good and easy. I did swap out and use boneless thighs. I will be making this again. Thanks Gina.

  217. I made this last night and it was soooo tasty – thank you for the recipe. I will be making this again!

  218. I made this tonight and it is sooooooo delish! I also used ground ginger because I didn't have fresh, only used about 1/2 a lb of chicken because it was all I had and I used liquid aminos instead of soy sauce. I adjusted the recipe accordingly since I used less chicken but I still used an entire bunch of asparagus. A-MAZE-ING!

    • Oh yeah, and I used 1/2 of a key lime instead of lemon juice because I didn't have lemon. I am pretty surprised it still came out delicious with all the alterations I made!

  219. This is my first skinnytaste recipe and I made it for dinner last night. It was amazing. I didn't change anything and it turned out perfect! Thanks! 🙂

  220. i just made this and it was delicious!

  221. i made it tonight! love it!

  222. I have been doing weight watchers for 8 months and have lost a little over 30 pounds mostly due to finding your site through pinterest this summer. I have planned so many times to comment on your recipes, but have never done so. Today I made this stir fry for dinner and it was DELICIOUS! Thank you, Gina, for sharing recipes that do not make me feel like I am eating food for a diet. When people comment on the weight I have lost, I always tell them about your website, too.

  223. I made this tonight and its so easy and tasty!

  224. I made this tonight. My boys loved it. Thanks Gina for another delicious recipe.

  225. LOVE LOVE LOVE! I doubled the sauce recipe but only added a TOTAL of 4T of lemon as I'm not a huge fan of super lemon dishes. It worked out perfectly! There was enough sauce to spoon on our rices and a good amount left for husband to take to work tomorrow! Prep was quick and easy! I'm already putting it in the keeper cookbook!

  226. Super fan of Gina's! This was actually one of the first dishes that I think did not work out well for us. I don't know if I didn't simmer the sauce correctly, but it was way too lemony, like too sour, I would have gone with 1 tbsp probably over 3 tbsp, and I love lemon, hubby wouldn't eat it, at least toddler did! I also felt like there were a lot of steps with taking the food out of the pan quite a few times, I guess when I first read recipe I thought this would be a quick Monday night dinner, and I felt like it took awhile. Either way, always look forward to another Gina recipe!

    • Try it again! Mine came out perfectly and this was really my favorite recipe of hers!

    • Weird, it only took me like 10 minutes! I used extra lemon juice and some rind too…and would add extra lemon next time! You should try it again.

  227. This dish was super tasty! My whole family, including teenage boys, LOVED it! Really good!!

  228. I made this last night but I added sliced snow peas and baby portabello mushrooms. Because of the additonal veggies I doubled the liquid and cornstarch and I used a whole lemon. It was so good!! A definate do over. Thanks for the recipe!

  229. Sounds yummy, but I would switch the canola for a more healthy option.

  230. This recipe is wonderful! We just tried making it for dinner and will definitely make this again.

  231. Shoyu is the Japanese word for soy sauce. Are you referring to a brand name?

  232. I made this and would recommend more lemon juice.

  233. Eating this right now and my 12 year old said it is delicious!

  234. Love this! Cant wait to try in myself. Check out my blog for the latest nutrition news from a dietetic students point of view:

  235. Thank you for a great recipe. I've made all of your stir fry recipes and this may be my favorite. Can't wait for your cookbook!

  236. Gina, you did it again! I wanted a quick meal & found this new recipe when I accessed my favorite site. I added mushrooms & will try it with shrimp next time. Yumminess! Thank you!
    Meadows Place, TX.

  237. Do you need a wok to make this dish? I know woks are generally recommended for stir fry, but can you get a regular skillet hot enough?

    • I would also like to know this. I really want to try this recipe but I don't own a wok.

    • I use a non-stick 12" skillet for all my stir frying. I don't think a wok is necessary.

    • If you go to youtube there is a great tutorial about stir fry from America's Test Kitchen. He actually recommends NOT using a wok on a conventional stove top. He says a 12" skillet is better. I don't know if we're allowed to post links, but if you go to youtube the video is easy to find 🙂

    • A very large skillet would also work!

  238. Wonderfly delicious!

  239. I made this last night and it was AMAZING! I added a little more chicken, so upped some of the ingredients and added portobella mushrooms! serve over brown rice!

  240. I would love to know when your cookbook is coming out. I have made many of your recipes for my family and there hasn't been one that was not a hit!

  241. Looks great! Need to try it soon. Thanks for sharing!

    Check out my fashion blog:

  242. I made this last night and added some onions and served it over brown rice. It was so good!! My husband said it really tasted like Chinese food carry out 🙂

  243. Is the WW pts counting the brown rice? Thanks!

  244. Love the taste of fresh ginger so I buy it by the jar for those times when I have everything else called for in the recipe. Will certainly be trying this one out.

    • What section of the grocery store do you find jarred ginger? I was wondering if they carried it like mince garlic…

  245. It seems a little early, but the grocery stores here all have lovely, fresh asparagus on sale right now and I bought a big bunch yesterday. Now I know what I'm going to do with it! Yay!

  246. Should I take the chance with asparagus and three kids? Because there's a good chance they will opt for chicken nuggets instead, and I'll wind up with this for lunch all next week.

    that actually sounds pretty good.

    • Try…not giving them the choice, and their tastes will begin to expand. I was forced to do this with mine, dinner was rough for a few nights, but we've managed to overcome. After all, it IS up to us to instill proper eating habits and promote health…. GOOD LUCK!

    • Sometimes people hate a food – and they'll continue to hate it right into adulthood. While I don't think automatically going to chicken nuggets is the answer, force feeding a food on a child over and over when they clearly hate it is the answer either. Trust me as someone married to a man whose parents did this to him. Resentment towards you in adulthood is worse than a chicken nugget every now and then.

    • You can do it without having to overdo it, if you know what I mean. My mom made me try a bite of fish every time they had it, not a whole plate, she made me something else with no fuss. But she always told me to at least try a bite, after several years, I started liking it. But the again, she's a very a patient woman.

  247. This is dinner tomorrow! Thanks!

  248. I was wondering if it work with shrimp? I want to do it tonight and it's lent.
    Next week I will do it with chicken,looks yammy!

  249. Made this for dinner tonight. Loved it!!!!

  250. Made this tonight … had to substitute 1 tsp ground ginger. It was outstanding!!! My family and I loved it and it will be come a regular item on our dinner menus. My daughter already is looking forward to the next time.

  251. This was fantastic! I'm on a strict diet and I just couldn't stand the idea of another egg white omelet for dinner this evening….. I had everything for this dish and BOY did it delivery! Fantastic 🙂

  252. I saw this while scrolling through my news feed on FB. It was perfect! I needed to cook some asparagus today!! It was so wonderful!!! THANK YOU!!!

  253. My fiance and I made this tonight after realizing we had all the ingredients (minus fresh ginger, we subbed ground). I'm literally eating it as I'm typing this 🙂 So, so good and easy. Prep all in advance because everything happens quickly. Thanks for a great recipe!

  254. Omg! Made this for dinner tonight. Served it with black rice and added
    fresh mushrooms!! So Yummy!! 🙂

  255. Delicious! Having it right now!

  256. This was very good! I'd totally recommend!

  257. Is the fresh ginger minced or grated?

  258. YUM! this sounds fantastic! xo jillian – cornflake dreams

  259. This stir-fry looks delicious! What other veggies do you think would work well with this? Mushrooms? Broccoli? I'm unfortunately not a fan of asparagus.

  260. I'm having this for dinner tonight, yum!

  261. I have everything for this, except the lemon. Think orange would work?

  262. Think I will try that with Sugar Snap Peas! No one in out house likes asparagus;o)

  263. Is the fresh ginger chopped, minced, grated? Or is it just a chunk? I'm definitely going to make this either tomorrow or Sunday night for dinner.

  264. Love this! I am on a lemon in dishes kick and this sounds fabulous!

  265. Yum! This is making me hungry! Nice and easy too 🙂

  266. Thank you for saving me from making (and eating) asparagus risotto! I'm making this tonight instead!

  267. There's nothing like some spring flavors to brighten up a day! This looks great!!!

  268. It looks delicious!

  269. This looks so delicious, it makes me wish that my family liked asparagus!

    • You can make this same recipe with green beans, it's delicious…

    • You have to keep introducing foods they"don't like", and this is the perfect way. We are ahving this for the second time in a week as requested by my four year old. The sauce is divine! They won't even know they are eating asparagus if you blindfold them.

  270. Oh my gosh. This sounds amazing!

  271. Oh my goodness… This sounds and looks soooo good and so simple! I was looking for a new chicken recipe too! Going on my list for next week! 🙂

  272. so simple, looks tasty and refreshing.