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
I enjoyed this recipe very much perfectly deliciously light I will definitely make this again I even shared it with company and they loved it . Thank you for sharing!
Very good! Even the kids ate it without any complaints!!
Perfect!!
This was the perfect dish on a warm day. My family loved it, even my husband who is not a fan of health conscious meals. He said that the ginger and garlic were nice with the chicken. I thought that the lemon also gave it a nice flavor. I used a 2 lbs of chicken breasts & a little extra homemade broth to make it saucy. It was a winner!
Hands down, one of my favorite recipes ever! Thank you for sharing this recipe!
After reading another review I decided to zest the lemon and add it to the chicken/soy sauce mixture. I also sprinkled the chicken with garlic salt & airdry in refrigerator for about an Hr. Sauted everything in garlic oil. Served over whole wheat linguini . Will serve to company-Thank you
Really delicious and easy to make.
Love the fresh flavor, pairs well with garlic cauliflower rice
This looks good and I’m looking forward to making it tonight. Just a note: the WW points link appears to be broken. The recipe isn’t loading for me there. Thank you!
Hey Melissa! I just checked and it seems to be working, please let me know if you are still having issues. 🙂
Fresh, light taste. Easy to prepare. I served it over brown rice. Nice dish.
Edible, but not enough flavor for me. Won’t make it again.
We absolutely LOVE this recipe!
I love this recipe and often find myself craving it. The entire family enjoys it and it is part of our regular rotation. I love your stir fry recipes Gina! Thank you for sharing a number of different ones.
I forgot to mention that I increase the amount of sauce (not the garlic and ginger, but I double the other sauce ingredients) as we are a family that likes a lot of sauce.
This is on regular rotation at my house. We love the citrus and asparagus! I also add lemon zest.
We thought this was great. Very fresh, quick.
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. Delicious
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!
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 perfection
menu
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.
Another yummy recipe! Thank you for sharing.
Made this dish tonight, it was delicious. The recipe is easy to follow and comes out amazing. No tweaking needed!
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?
❤️
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.
Super delicious! One of my favorite recipes in a while!
This recipe is so good! I made it tonight and added a bunch of mushrooms too. So simple and delicious! Thank you 🙂
This was terrific! So good and only 1 point per serving…I’m doing the blue plan. Can’t beat that. Thanks!
My family loves this!
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.
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!
Wow!!! My family including 2 small kiddos really loved this recipe! This was great!!!
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!
Do you think this could be done in the Instant Pot?
Very tasty! it’s easy to make and full of flavor. I will make it again.
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.
What other green veggie could I use ?
& still get the great protein & calorie intake ?
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.
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 🙂
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!
You’re welcome, I love kid approval! 🙂
Can you use olive oil?
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.
The fat is 7.5g, the 41 is protein. 🙂
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.
Really funny. Completely forgot the ginger at the store and substituted cinnamon (only .5 tbsp) and it’s still amazing.
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.
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.
If I don’t have a wok, can I do it in a pan?
This was great! Uses a free too many bowls – chicken, asparagus, chicken broth/soy sauce, cornstarch/water but it was worth it!
Very good! Family loved it.
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?
We loved your recipe. It is easy to make, fast done and very delicous. We ate it with oven sweet potatoes and parsnip. Yummi!
Made this tonight ! So good!! Can’t wait for lunch tomorrow to eat more!
So yummy. I used cauliflower rice to keep it low carb. Made for a great leftover lunch too!
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.
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!!
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.
Just made this spectacular dish. Refreshing and filling. Can mix any vegetable with this. The recipe is in my mind now!!!
I’m in ww. How many sp? I want to try this but I track everything.
Made this last night and it was delicious. Will definitely keep this in the rotation. Thank you!
Made this for dinner last night and it was excellent! The sauce was delicious! Love Skinnytaste recipes! Thank you!
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.
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!
What would be the best way to have chicken cooked ahead of time in instapot then add to asparagus to make it quicker?
Do you think you could put this in a tray and reheat the next day for a large group?
Just made it – delicious!!! Super easy, sooo flavorful, and definitely being added to our dinner rotations
One of the best meals I’ve made in a long time and great for leftovers for lunch the next day!
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.
any chicken alternative for vegetarians
Tofu comes to mind.
Quick and easy to make with great flavors. I served the Key Lime Yogurt Pie afterwards for dessert for a lemon and lime combo.
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!
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.
Delicious & easy!!
What’s not to love?
Made this tonight delicious! Only used 2 tb of lemon juice. Just went back on ww and am using all your recipes Gina!
Glad you enjoyed it!
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,
That’s awesome!
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!
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.!!
Great!! 🙂
Loved this recipe. Thank you.
Loved this so much! Perfect combo of ingredients with the perfect sauce. Spring in every bite! Delicious!
this was wonderful. Everyone loved it!
I love this and so did my husband I had leftovers. Can I freeze this and reheat in a week
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…
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! 🙂
Delicious, but you did not include green onions in the ingredients. I will add next time.
I made this tonight and followed the recipe exactly. It was so delicious!
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.
enjoy!
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.
I loved this and will make it again, but with much less lemon. 3 tablespoons was too much, and I like lemon!
Made this last week and it was delicious!
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!
So good! Felt like I was cheating. I’ll definitely make this one again! Thanks so much!
great!
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!
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!
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!
For how many people is it
Yields 4 servings.
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!
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.
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!
Love this recipe. I added half a red pepper for some added flavor/color. Quick and delicious weeknight dinner.
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.
What sort of Wok is that Gina? Mine sticks like crazy but I am trying to avoid teflon. Any suggestions?
It’s a nonstick wok. A skillet would work too!
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.
This was delicious!!! Followed recipe and also added mushrooms. Another great recipe. Love your website Gina!
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.
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!
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.
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.
not sure?
Made this tonight for my family. Everyone loved it.
OMG!!!! This is so epic I wanted to drink the sauce and that’s saying something lol!
yay!
Made this for the first time tonight. Turned out great! Going to be a regular meal now.
This was outstanding. The sauce is amazing and the asparagus was delish. Will be made many times over.
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 🙂
What does 11/2 pounds mean? Also noticed this same thing in the serving size.
1 and 1/2 lbs.
Just made this for lunch! Absolutely delicious! I just saw that someone used mushrooms. I might try that next time. Thank you!
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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?
You can get low sodium soy sauce.
I wouldn’t use even low sodium soy sauce if it’s for health reasons. My father was on a low sodium diet and soy all around was out.
My first use of a Skinny Taste recipe and it was wonderful. Definately going on my list of recipes to make.
Thanks Diane!
This recipe is delicious. My entire family loved it. Perfect amount of lemon in my opinion.
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.
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.
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.
How can I make this a low salt recipe due to my heart problems?
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?
This looks yummy!! Can I use Braggs instead of soy sauce?
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!
Glad you enjoyed it Heather!
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.
Glad to hear it Kathy!
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!
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!
Thank you Diane, that means a lot to me!
This recipe is delish. I used 2 lemons and it was a perfect balance. I have made a few times!
Could you use brussel sprouts instead of asparagus?
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.