chicken and asparagus stir fry
This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic, and ginger.
Servings: 4
Calories: 306kcal
Equipment
- pot
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 soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons Honey
- 2 tablespoons water
- 2 tablespoons vegetable oil divided
- 1 bunch asparagus ends trimmed, cut into 2-3-inch pieces
- 3 cloves garlic chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper to taste
- 2 scallions chopped
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, Honey, 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 5 minutes.
- Add the garlic and ginger and cook until golden, about 1 minute.
- 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 30 seconds.
- 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.
- Top with scallions and serve immediately.
Nutrition
Calories: 306kcal | Carbohydrates: 13g | Protein: 38g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 819mg | Potassium: 686mg | Fiber: 1g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg