LEMONY CHICKEN STIR FRY WITH ASPARAGUS

April 7, 2014

I was so eager to write last Friday’s post. Thank you everyone for your kind words about our pregnancy announcement. Being able to finally speak freely about it on here is really fun.

Since we’ve been pregnant and I have been feeling not 100%, David has been doing much more of the cooking. And even helping with blog photos too! This chicken asparagus stir fry is really fast and flavorful. We threw some brown rice in the rice cooker and dinner was done.

LEMONY CHICKEN STIR FRY WITH ASPARAGUS from Rachel Schultz-3

LEMONY CHICKEN STIR FRY WITH ASPARAGUS
Serves 3-4

4 boneless, skinless chicken breasts, cubed
Kosher salt, to taste
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon canola oil
1 bunch asparagus, cut into 2 inch pieces
6 cloves garlic, minced
3 tablespoons fresh lemon juice
Lemon zest
Salt & pepper

Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.

LEMONY CHICKEN STIR FRY WITH ASPARAGUS from Rachel Schultz LEMONY CHICKEN STIR FRY WITH ASPARAGUS from Rachel Schultz-2

Season chicken with salt & pepper. Increase heat to high and cook chicken until browned. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.

5.0 from 2 reviews
LEMONY CHICKEN STIR FRY WITH ASPARAGUS
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts, cubed
  • Kosher salt, to taste
  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon canola oil
  • 1 bunch asparagus, cut into 2 inch pieces
  • 6 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • Lemon zest
  • Salt & pepper
Instructions
  1. Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.
  2. Season chicken with salt & pepper. Increase heat to high and cook chicken until browned.
  3. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute.
  4. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.

Adapted from Skinny Taste.

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Comments

  • Janice

    Delicious! I had been looking for ways to use the Meyer lemons from our patio tree, and this recipe showcased them beautifully! I served this dish over brown rice, so next time I’ll double the sauce for more delicious goodness. Thank you for sharing…this one’s a keeper!

  • What are the nutrition facts for this meal?

  • Sue

    This was wonderful! Make sure to mix the cornstarch and 2 tablespoons of water together before adding to the sauce. I doubled the sauce recipe to make sure there was enough sauce for putting it over rice. I also used precooked Costco chicken. I think next time I will make the sauce in a separate panahead of time to streamline the process.
    This is my first review ever on a recipe – that’s how great I thought this was!

    • Rachel Schultz

      Thanks Sue!

  • Bella

    This dish is very good! My whole family loved it.

  • Amanda

    This was amazing!!!!

  • Patrice

    I made this using leftovers from a roasted chicken.
    It was delicious, got a 10 classification from my boyfriend (out of 10)
    Added 2 tablespoons of brown sugar and next time will add half a teaspoon of ginger (powder) and some cashews!
    Basmati rice as an accompaniment is sensational!!
    Thanks for such a simple yet delicious recipe.

  • dani

    Made this for dinner tonight! So yummy. Nice to have something different. Thanks for the recipe!

  • katie p

    I baked my chicken this evening, however, I tried the asparagus for the first time. it was so good. I was hesitant on fresh asparagus because of the taste but I’m glad I did. going to make more in the future! thank you for this recipe!

    Thanks!
    Katie :)

  • Carol Whitten

    Tried this recipe tonight and it was a Huge hit. The only thing I changed was adding toasted sesame seeds at the end. This will be delicious with shrimp and I plan on trying that this weekend. Thanks for posting such a great recipe.

  • Nat

    I just made this today and it’s quite good. Love the lemony sauce but I think I used a bit too much lemon so it’s fairly aggressive. I agree that it could be mellowed out a little. The garlic was so overpowered by the lemon and soy sauce, I didn’t notice it much in the flavour. I also added a shallot because I have a lot of them at the moment. The sauce soaked into the chicken is a nicer flavour than the coating of sauce on the asperagus.

    I found that with my cast iron skillet, the soy/broth mix boiled instantly and almost boiled dry before a minute was up. Just FYI for those with hot skillets!

  • Denell

    I have this recipe and the one i have calls for ginger.. and you put it in at the same time of the garlic.. it was really good!

  • Lilah

    Made this tonight, almost precisely as written. (I didn’t have a full six cloves of garilc – but I got close – and I had no lemon zest and so relied on the lemon juice to add the flavor.) LOVED it. Very complex, unique flavor for a dish so simple, and healthy too!

    I’d be interested in adding more veggies to the mix. Any suggestions?

  • Sonia

    This recipe was good. I think it lacked some details, especially for people who are not experienced in cooking.

    • Joselyn

      I am planning to make this dish. Can you explain what you mean by lacked some details?

  • Jenn

    loved this recipe! I used a little less garlic and doubled the sauce. Over rice, it was delicious. Next time I’ll use broccoli and carrots.

  • Linette Lashly

    hi Rachel, I loved this recipe. My husband and I have been on a whole food diet for about 7 month and chicken and asparagus and broccoli have been a staple. I recently found this recipe and did not have any asparagus so I used broccoli. This is now one of our favorites. I have made it with broccoli alone and loved it as a side dish.
    Thank you
    Linette

  • Lorri

    I made this last night and it was totally delicious. My wok is a bit useless on my current electric stove so I used a cast iron pan instead. I had to go in batches with the chicken but managed to get a nice sear and the sauce at the end was fantastic.

  • nicole

    Any nutritional value information? I’m trying to count calories and love this recipe!

  • VICTORIA

    DIDNT LOOK ANYTHING LIKE THE PICTURE. NOTHING.

  • KB

    Is six cloves of garlic a lot, I didn’t see any comments of it?

    • Lakey

      We didn’t find the 6 cloves to be too much at all. However we do love garlic at our house.

  • christina

    How much water do I put when I’m combinding the cornstarch so it won’t crumble?

    • Anonymous

      The recipe above calls for 2 tablespoons of water and 2 teaspoons of cornstarch. It didn’t go over in detail how to integrate this when cooking, but from past experiences in making sauces, you would combine the 2 tablespoons of water with 2 teaspoons of cornstarch in a separate small bowl and make a slurry BEFORE adding to the sauce. Then, add the slurry slowly and gradually to the sauce while stirring. The cornstarch slurry is used to thicken up the sauce.

  • Samantha

    Such a simple, delicious, and healthy recipe! I never would have thought to combine soy sauce and lemon – the flavor is out of this world :)

  • adrianna

    Good recipe. However I had some trouble with the sauce. When I added the cornstarch it quickly crumbled up into little hard pieces. What temperature is the Pan supposed to be while making the sauce?

    • Anonymous

      You should mix cornstarch and cold water in a separate little bowl. That is called a slurry and will prevent the clumping you experienced. :)

      • christina

        How much water to I put when combineding the cornstarch?

        • Nancy

          You use the two tablespoons that the recipe calls for

  • Anonymous

    My family and I love this recipe! I added a tablespoon of apricot jelly to the sauce and had a mix of veggies because that’s what I had on hand. Very tasty!

  • Sheri

    Whole family LOVED this!! Even the littles, who swear they don’t like asparagus. They thought I had tried to mimic the green bean chicken from Panda, I couldn’t get them to stop picking the asparagus out of the pan while I was finishing the side. HAHA Wasn’t until about 1/2 way through our meal, that the oldest of the 2 (16) said…are these not green beans? Amazingly, they liked it enough that they continued to eat dinner AND have both changed their minds about asparagus! Thank you because I love asparagus and wasn’t able to cook it enough for my liking. :) Making again tonight!

  • Michelle

    Jenny, try adding less lemon or add a squirt of agave. I didn’t follow the recipe exactly, either–used just a quick squeeze of a fresh lemon at the end. We love grilled asparagus-use a grill pan. I clean the spears, drizzle with olive oil and garlic, let sit for about 30, and then toss in the grill pan. When they start to get marks, I add a TBSP water and cover for just a minute. I use my wok, since it’s the only thing that will fit, and then followed the rest of the recipe, cutting up the asparagus and tossing it in right at the end. Yum! Great recipe!

  • Made this tonight and felt like it was way too lemony. Needs something sweet added to it to mellow out the bitter, like a little brown sugar or honey.

    • ANONYMOUS

      How was the six cloves of garlic? was that a lot?

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