Chicken Asparagus Lemon Stir Fry

This quick chicken and asparagus lemon stir fry made with chicken breast, fresh lemon, garlic, and ginger is the perfect fast weeknight dish.

CHICKEN AND ASPARAGUS LEMON STIR FRY Recipe by Gina Homolka

Stir fry nights happen often in the house! Add any vegetables you have on hand and try to use vegetables that are in season. Love the asparagus and lemon combo here, it’s perfect for Spring!

Used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full-bodied flavor and a touch of sweetness. Served this over brown rice to complete the meal.

CHICKEN STIR FRY TIPS AND VARIATIONS:

• Always peel and freeze 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 and the cornstarch for arrowroot powder or tapioca starch.
• Swap the asparagus for broccoli, mushrooms, snap peas or a combination of veggies.

Other recipes you might like to try: Keto Chicken Salad Homemade, Pesto Creamy Chicken Skillet, Chicken Alfredo Casserole Keto Recipe

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Chicken Asparagus Lemon Stir Fry

This quick chicken and asparagus lemon stir fry made with chicken breast, fresh lemon,garlic, and ginger is the perfect fast weeknight dish.

Course Dinner

Cuisine Chinese, Japanese

Keyword Chicken, chicken asparagus lemon stir fry, chicken asparagus stir fry, chicken stir fry, dinner

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 268kcal

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 Tbsp reduced-sodium shoyu or soy sauce
• 2 tsp cornstarch, arrowroot powder or tapioca starch for whole30
• 2 Tbsp 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 Tbsp 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.

Notes

Nutrition Facts

Serving 11/4cups | Calories 268kcal | Carbohydrates 10g | Protein 41g | Fat 7.5g | Saturated Fat 0.5g | Cholesterol 98mg | Sodium 437mg | Fiber 2.5g

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