Description
How to make lemon chicken asparagus stir-fry with tender chicken, crispy vegetables and bright citrus sauce that’s ready in just 20 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium red bell pepper, sliced thin
- 3 green onions, sliced diagonally
Aromatic Base
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Lemon Sauce
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- 1/4 cup chicken broth
Seasonings and Garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp sesame seeds, toasted
Instructions
- Prep Everything: Cut chicken into uniform pieces and season with salt and pepper. Trim asparagus and slice vegetables. Whisk all sauce ingredients together until cornstarch dissolves completely.
- Sear Chicken: Heat vegetable oil in large wok or skillet over high heat. Add chicken in single layer, don’t crowd. Cook 3-4 minutes until golden, then flip and cook 2 more minutes.
- Add Aromatics: Push chicken to one side of pan. Add garlic and ginger to empty space, stir-fry 30 seconds until fragrant. Don’t let them burn or they’ll taste bitter.
- Cook Vegetables: Add asparagus and bell pepper to pan. Stir-fry 3-4 minutes until asparagus is bright green and crisp-tender. Vegetables should still have some bite to them.
- Add Sauce: Give sauce a quick stir, then pour over everything in pan. Toss constantly for 1-2 minutes until sauce thickens and coats everything beautifully with glossy finish.
- Finish Dish: Remove from heat and drizzle with sesame oil. Add green onions and toss gently. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed.
- Serve Hot: Transfer to serving platter immediately and sprinkle with toasted sesame seeds. Serve over rice or noodles while everything is still steaming hot and vibrant.
Notes
- Don’t overcrowd the pan when cooking chicken or it will steam instead of getting that perfect golden sear.
- Whisk the cornstarch sauce right before adding to prevent settling and ensure smooth, glossy results.
- Asparagus should be bright green and still crisp-tender when done – don’t overcook or it becomes mushy.
- Serve immediately while hot for the best texture and most vibrant flavors.
- Leftover stir-fry reheats best in a skillet with a splash of broth rather than the microwave.
- Toast sesame seeds in a dry pan for 2-3 minutes for maximum nutty flavor and golden color.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 18g
- Protein: 28g