Best 2 Chicken And Asparagus Lemon Stir Fry Recipes

Indulge in a culinary journey with our delectable Chicken and Asparagus Lemon Stir-Fry, a symphony of flavors that will tantalize your taste buds. This stir-fry is a harmonious blend of tender chicken, crisp asparagus, and a vibrant lemon sauce, all coming together in a delightful dance of flavors. The chicken, marinated in a savory blend of spices, is cooked to perfection, resulting in succulent and juicy morsels. The asparagus, with its slightly crunchy texture, adds a refreshing contrast to the chicken. The lemon sauce, a burst of citrusy goodness, ties all the elements together, leaving a refreshing and tangy finish. This stir-fry is not only a culinary delight but also a visual masterpiece, with the vibrant green of the asparagus, the golden-brown chicken, and the bright yellow of the lemon sauce creating a colorful and appetizing dish.

Here are our top 2 tried and tested recipes!

CHICKEN AND ASPARAGUS LEMON STIR FRY 6PP

CHICKEN AND ASPARAGUS LEMON STIR FRY 6PP image

Categories Chicken Dinner

Yield 4 1 1/4 cup

Number Of Ingredients 12

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

Steps:

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.

CHICKEN AND ASPARAGUS LEMON STIR FRY RECIPE - (4.4/5)

Chicken and Asparagus Lemon Stir Fry Recipe - (4.4/5) image

Provided by á-1968

Number Of Ingredients 14

Ingredients

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
.

Steps:

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your stir-fry comes together quickly and easily.
Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding the pan.
Heat your pan over high heat: This will help to sear the chicken and vegetables and create a nice caramelized flavor.
Don't overcrowd the pan: If you add too much chicken or vegetables to the pan at once, they will steam instead of stir-frying. Cook the chicken and vegetables in batches if necessary.
Keep stirring: This will help to prevent the chicken and vegetables from sticking to the pan and burning.
Add the sauce last: This will help to prevent the sauce from burning.
Serve immediately: Stir-fries are best served hot and fresh.

Conclusion:

This chicken and asparagus lemon stir-fry is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The bright flavors of the lemon and asparagus pair perfectly with the tender chicken and savory stir-fry sauce. This dish is sure to please everyone at the table.

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