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Lemon Chicken Asparagus Stir-Fry

A quick and healthy weeknight dinner featuring tender chicken, bright lemon, and crisp asparagus.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, thinly sliced about 2 small breasts; chicken thighs can be used for richer flavor.
  • 1 pound asparagus, trimmed and cut into 2-inch pieces substitutes: green beans or snap peas if asparagus is out of season.
  • 2 tablespoons olive oil or neutral oil butter can be used for a more indulgent flavor.
  • 3 cloves garlic, minced roasted garlic is a lovely swap for a milder profile.
  • 1 inch piece fresh ginger, grated optional; adds warmth and depth.
  • 1 large lemon, zest and juice about 2 tablespoons of juice; use more zest for extra brightness.
  • 3 tablespoons low-sodium soy sauce tamari can be used for gluten-free option.
  • 1 tablespoon honey or maple syrup balances the acidity.
  • 1 teaspoon cornstarch mixed with 2 tablespoons of cold water to form a slurry.
  • Salt and freshly ground black pepper, to taste
  • 2 green onions sliced on the diagonal, and toasted sesame seeds for garnish
  • Cooked rice, noodles, or cauliflower rice for serving

Method
 

Make the Sauce
  1. In a small bowl, whisk together lemon juice, lemon zest, soy sauce, honey, and grated ginger (if using). Taste and adjust balance.
Season and Dredge
  1. Pat chicken slices dry and season with salt and pepper. Toss briefly with a teaspoon of cornstarch.
Sear the Chicken
  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and let it sear without crowding for 2 minutes, then stir and cook until lightly golden and nearly cooked through, about 2–3 more minutes. Remove chicken to a plate.
Cook the Asparagus
  1. Add the remaining tablespoon of oil to the pan. Add asparagus and a pinch of salt. Sauté until bright green and slightly tender-crisp, about 3–4 minutes.
Aromatics
  1. Push asparagus to the side, add garlic (and extra ginger if using) to the bare pan. Cook for 30 seconds until fragrant.
Bring it Together
  1. Return the chicken to the pan, pour in the lemon-soy sauce, and stir to coat. Pour in the cornstarch slurry and stir until the sauce thickens and becomes glossy, about 1 minute.
Finish and Garnish
  1. Remove from heat, sprinkle with sliced green onions and toasted sesame seeds, and serve immediately over rice or noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently for best texture. Can use coconut aminos for a lighter profile.