Description
A quick and tasty Lemon Chicken Asparagus Stir-Fry that combines tender chicken, fresh asparagus, and a zesty lemon sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound), sliced into thin strips
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the asparagus and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
- Return the cooked chicken to the skillet. Pour in the soy sauce, lemon juice, and lemon zest. Stir to combine.
- Add the cornstarch mixture to the skillet and stir well. Cook for another 1-2 minutes until the sauce thickens slightly.
- Serve the stir-fry over cooked rice or quinoa.
Notes
- For added flavor, marinate the chicken in soy sauce and lemon juice for 30 minutes before cooking.
- Substitute the asparagus with broccoli or snap peas for a different vegetable option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg