Chicken Asparagus Lemon Stir Fry Recipe

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 bell pepper, sliced (optional for color)
• 2 tbsp olive oil or sesame oil, divided
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 cup low-sodium soy sauce
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp honey or maple syrup
• Salt and pepper to taste
• Optional: sesame seeds or chopped fresh parsley for garnish

Instructions

1. Prepare the sauce: In a small bowl, mix the soy sauce, lemon juice, lemon zest, and honey. Stir well and set aside for later.
2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for 4-5 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger and cook for 1 minute until fragrant. Then, add the asparagus and bell pepper. Stir-fry for 3-4 minutes until the asparagus is tender-crisp but still bright green.
4. Combine and add sauce: Return the cooked chicken to the skillet with the vegetables. Pour the lemon soy sauce mixture over everything and toss to coat evenly. Cook for another 1-2 minutes, allowing the sauce to slightly thicken and coat the ingredients.
5. Serve: Remove from heat and garnish with sesame seeds or fresh parsley if desired. Serve hot, with rice or quinoa on the side if preferred.

Tips

For extra zest, add more lemon juice or zest to taste. This dish is also delicious with a sprinkle of red pepper flakes for a bit of heat. Try substituting broccoli or snap peas for the asparagus if desired.