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Lemon Chicken and Asparagus Stir-Fry
Lemon Chicken and Asparagus Stir-Fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Zesty lemon chicken and asparagus stir-fry bursts with flavor, perfect for busy weeknights.
Ingredients:
  • 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 corn starch
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil, divided
  • 1 pound asparagus spears, trimmed and cut into bite size pieces
  • 1 white onion, cut into ¼-inch wedges
  • crushed red chilies (optional)
  • lemon slices for garnish (optional)
Instructions:
  • Combine chicken broth, fresh lemon juice, soy sauce, brown sugar, lemon zest, and cornstarch in a bowl and whisk until well blended; set aside.
  • Combine tender chicken pieces with a quarter cup of cornstarch, salt, and black pepper in a bowl, ensuring an even coating.
  • In a hot wok or large skillet, sauté asparagus and onion in 1 tablespoon of oil until tender-crisp, stirring often, about 4 to 5 minutes. Set aside cooked vegetables.
  • In the same wok, heat the remaining oil over medium-high heat. Cook the chicken for 3 minutes without moving it, ensuring not to overcrowd the pan. You may need to cook the chicken in two batches. Flip the chicken over and cook until evenly browned, breaking up any large pieces, for an additional 3 to 4 minutes.
  • Return the asparagus and onion to the pan. Pour and whisk the sauce into the pan, scraping up any browned bits. Stir constantly until the sauce simmers and thickens, about 1 to 2 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C). Season with salt and pepper. Garnish with crushed red chilies and lemon slices.

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