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 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.
More Chicken Stir Fry Recipes
- Stir Fry Chicken with Sugar Snap Peas and Carrots
- Teriyaki Chicken and Asparagus Stir Fry
- Thai Chicken and Pineapple Stir Fry
- Chicken Zoodle Lo Mein For Two
Chicken and Asparagus Lemon Stir Fry
Ingredients
- 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
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.
Last Step:
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Photo credit: Plays Well With Butter
Pro tip- add bacon and on top of rice! So yummy. Second time I’ve made this and I mixed up steps 4-6 but it turned out fine. DeliciousÂ
Love this recipe. I used string beans instead because it’s what I had on hand. I will be trying it with asparagus next time. Thank you!
This is one of my favorite recipes! Thank you!
So glad you enjoyed it! 🙂
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!
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.
5 minutes prep time?!? Maybe just for the ginger.
Not enough thickener unless you want rubber chicken.
Absolutely love this! It’s so light and fresh! Very easy!
How do the serving sizes work woth the serving beimg 11/4 cups
So delicious! Definitely making again!Â
delicious!!
Absoolutely delicious – mine is never as saucy as the pictures, but still very tasty!
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 perfectionÂ
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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.
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.
Fabulous! I added caramelized onions and sundried tomato strips.