Chicken and Asparagus Lemon Stir Fry

Chicken and Asparagus Lemon Stir Fry

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.4
  • Total Fat: 10.7 g
  • Cholesterol: 97.5 mg
  • Sodium: 452.9 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 40.2 g

View full nutritional breakdown of Chicken and Asparagus Lemon Stir Fry calories by ingredient
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Introduction

Although the weather outside still feels like winter, I'm excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal. Although the weather outside still feels like winter, I'm excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.
Number of Servings: 4

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 reduced-sodium shoyu or soy sauce (or Tamari for GF)
    2 teaspoons cornstarch
    2 tablespoons 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 tablespoons fresh lemon juice
    fresh black pepper, to taste

Directions

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.

Serving Size: makes 4 - 1 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JPETERSON04.

TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very tasty. Had the leftovers on baby lettuce greens with a splash of rice vinegar. - 5/31/18

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  • Great idea could be done with green beans - 11/15/18

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  • Very Good
    tasty - 8/30/18

    Was this review helpful?   yes  No