Best 8 Chicken And Asparagus Lemon Stir Fry 6pp Recipes

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Indulge in a symphony of flavors with our delectable Chicken and Asparagus Lemon Stir-Fry, a culinary masterpiece that tantalizes your taste buds with every bite. This vibrant dish features tender chicken and crisp asparagus bathed in a zesty lemon sauce, creating a harmonious balance of tangy, savory, and refreshing flavors. Accompany this main course with a selection of delightful recipes, including a refreshing Cucumber Salad with Feta and Mint, a creamy and indulgent Lemon Ricotta Pasta, and a sweet and tangy Lemon Blueberry Pound Cake. Each recipe is carefully crafted to complement the main dish, offering a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY



Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories) Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, asparagus, lemon, lemon, soy sauce, lemon, rice

Provided by Ellie Holland

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

½ tablespoon olive oil
2 chicken breasts, sliced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic, minced
4 oz asparagus
½ lemon, zested
½ lemon, juiced
3 tablespoons soy sauce
lemon, zested, to garnish
rice, to serve

Steps:

  • Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
  • Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
  • Stir again, before mixing in the soy sauce.
  • Serve with rice and sprinkle with lemon zest on top.
  • Enjoy!

Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 2 grams, Protein 33 grams, Sugar 1 gram

CHICKEN & ASPARAGUS STIR-FRY



Chicken & Asparagus Stir-fry image

This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!

Provided by Sarah

Categories     Main Course

Time 25m

Number Of Ingredients 16

12 ounces chicken breast ((thinly sliced))
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon oil ((any neutral oil, such as vegetable or canola oil))
1 teaspoon oyster sauce
1/2 cup water ((or low sodium chicken stock))
2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
2 tablespoons oil ((any neutral oil, such as vegetable or canola oil))
1 clove garlic ((minced))
1 pound asparagus ((end trimmed and sliced on a sharp angle into 2-inch pieces))
1 tablespoon Shaoxing wine

Steps:

  • In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
  • Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
  • Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
  • Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
  • Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
  • Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
  • Taste for seasoning and add additional salt to taste if needed. Serve over rice.

Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET



Chicken, Asparagus, and Mushroom Skillet image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

  • Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  • Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS



Turmeric-Black Pepper Chicken With Asparagus image

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Provided by Ali Slagle

Categories     dinner, quick, weekday, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Steps:

  • In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
  • In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
  • In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
  • Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
  • Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

LEMON CHICKEN AND ASPARAGUS STIR FRY



Lemon Chicken and Asparagus Stir Fry image

Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.

Provided by Chef Kate

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
1 carrot, julienned

Steps:

  • In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
  • Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add garlic and fry till softened.
  • Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
  • Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
  • Add marinade and cook until sauce is slightly thickened, about 1 minute.

Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 526.6, Carbohydrate 8.2, Fiber 2.2, Sugar 2.3, Protein 22.3

STIR-FRIED CHICKEN WITH ASPARAGUS



Stir-Fried Chicken with Asparagus image

The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons oyster sauce
1/4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons packed light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons minced garlic (about 3 cloves)
2 tablespoons vegetable oil
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces
Kosher salt
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 cups cooked brown rice

Steps:

  • Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons cornstarch, divided
1 egg white
3/4 pound boneless skinless chicken breast, cubed
2 teaspoons canola oil
1/4 cup sherry or chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
3 tablespoons unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

Steps:

  • Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.

Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges

Tips:

  • To save time, use pre-cut chicken and asparagus.
  • To make the dish more flavorful, marinate the chicken in the lemon-soy sauce for at least 30 minutes before cooking.
  • If you don't have a wok, you can use a large skillet instead.
  • Be careful not to overcook the chicken and asparagus. They should be cooked through but still tender.
  • Serve the stir-fry immediately with rice or noodles.

Conclusion:

This chicken and asparagus lemon stir-fry is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover chicken and asparagus, and it is also a healthy and delicious option for lunch or dinner. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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