For a richer flavor, marinate the chicken in the cornstarch, salt, and pepper mixture for at least 30 minutes before cooking. Adjust the amount of red pepper flakes to your preferred level of spiciness. If you don't have fresh lemon zest, you can use 1/2 teaspoon of dried lemon peel. Serve with brown rice or quinoa for a healthier option.
Lemon Chicken and Asparagus Stir-Fry
-
PREP TIME20 mins
-
COOK TIME15 mins
-
TOTAL TIME35 mins
-
SERVING6 People
-
VIEWS13
Experience a symphony of flavors with this vibrant stir-fry, where succulent chicken and tender asparagus meet a zesty lemon glaze. A quick and satisfying weeknight delight that will awaken your palate.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol64 mg
-
Fiber2 g
-
Protein26 g
-
Saturated Fat2 g
-
Sodium548 mg
-
Sugar6 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together chicken broth, lemon juice, soy sauce, brown sugar, lemon zest, and 1 teaspoon of cornstarch until well combined. Set aside. (Prep time: 5 minutes)
02
StepIn a separate bowl, toss the chicken pieces with 1/4 cup of cornstarch, salt, and black pepper, ensuring each piece is evenly coated. (Prep time: 5 minutes)
03
StepHeat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the asparagus and sliced onion, and stir-fry until tender-crisp, about 4-5 minutes. Remove the vegetables from the pan and set aside. (Cook time: 5 minutes)
04
StepHeat the remaining 1 tablespoon of vegetable oil in the same wok over medium-high heat. Add the chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook undisturbed for 3 minutes to allow the chicken to brown. (Cook time: 3 minutes)
05
StepFlip the chicken and continue cooking, breaking up any large pieces, until evenly browned and cooked through, about 3-4 minutes more. Ensure an instant-read thermometer inserted into the center of a chicken piece reads at least 165°F (74°C). (Cook time: 4 minutes)
06
StepReturn the asparagus and onion to the wok. Whisk the lemon sauce mixture again to ensure the cornstarch is fully incorporated, then pour it over the chicken and vegetables, scraping up any browned bits from the bottom of the pan. (Prep time: 1 minutes)
07
StepStir constantly until the sauce comes to a simmer and thickens, about 1-2 minutes. Season with additional salt and pepper to taste. (Cook time: 2 minutes)
08
StepGarnish with crushed red pepper flakes (if using) and lemon slices before serving. Serve immediately over steamed rice or your favorite grain. (Prep time: 1 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Georgette Stiedemannferry
Jun 29, 2025This recipe was so easy to follow, and the lemon flavor was amazing! My family loved it!
Moshe Koepp
Jun 27, 2025The instructions were clear, and the timing was accurate. A fantastic recipe!
Noah Anderson
Jun 17, 2025Quick, delicious, and perfect for a weeknight meal. Will definitely make it again!
Paula Okon
Jun 9, 2025I added a little ginger to the sauce, and it was even better!