Lemon Chicken and Asparagus Stir-Fry

4.8
(4)
4 Reviews
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Lemon lovers will devour this simple chicken and asparagus stir-fry that's exploding with bright, tangy flavors. This comes together quickly, which makes it perfect for hectic weeknights. Serve over steamed rice.

By France Cevallos
Published on April 18, 2023
overhead view of black wok with chicken, lemon slices, asparagus, stir-fried
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings servings

Sauce:

  • 1/4 cup chicken broth

  • 1/4 cup lemon juice

  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons brown sugar

  • 1 teaspoon lemon zest

  • 1 teaspoon cornstarch

Stir-Fry:

  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces

  • 1/4 cup cornstarch

  • 3/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons vegetable oil, divided

  • 1 pound asparagus, trimmed and cut into bite-sized pieces

  • 1 white onion, cut into 1/4-inch wedges

  • 1/2 teaspoon crushed red chile, or to taste (optional)

  • 1 lemon, thinly sliced (optional)

Directions

  1. Whisk chicken broth, lemon juice, soy sauce, brown sugar, lemon zest, and 1 teaspoon cornstarch together in a bowl; set aside.

  2. Mix chicken, 1/4 cup cornstarch, salt, and black pepper in a bowl and toss to coat evenly.

  3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Cook asparagus and onion until tender-crisp, stirring frequently, 4 to 5 minutes. Remove vegetables from pan; set aside.

  4. Heat remaining oil in same wok over medium-high heat and cook chicken for 3 minutes undisturbed, taking care not to overcrowd the pan. You may need to do two batches. Flip chicken over and continue cooking, breaking up any large pieces, until evenly browned, 3 to 4 minutes more.

  5. Add asparagus and onion back to the pan. Whisk sauce and pour into the pan, scraping up any browned bits. Stir constantly until sauce comes to a simmer and thickens, 1 to 2 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Season with salt and ground black pepper. Garnish with crushed red chilies and lemon slices.

Cook's Note:

Peanut oil can be substituted for vegetable oil in this recipe.

Nutrition Facts (per serving)

230 Calories
7g Fat
15g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 230
% Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Cholesterol 64mg 21%
Sodium 548mg 24%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 26g 52%
Vitamin C 9mg 9%
Calcium 39mg 3%
Iron 2mg 9%
Potassium 426mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.