Chicken Asparagus Stir Fry

Close up of Asparagus Stir Fry served over rice.

5 from 20 votes

An easy 15-minute chicken stir fry that features crisp-tender asparagus, thinly sliced chicken, and a honey lemon glaze.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 212kcal

Author: Kristen Chidsey

Ingredients

Honey Lemon Stir Fry Sauce

2 tablespoons honey
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
zest of one lemon
2 tablespoons fresh lemon juice about 1 lemon
2 teaspoons cornstarch

For the Stir Fry

½ tablespoon oil with a high smoking point such as avocado, canola, or peanut oil
1 pound boneless, skinless chicken breasts or thighs cut into thin strips
1 pound fresh asparagus woody ends discarded and cut into 1 inch pieces

Instructions

To thinly slice your chicken breasts or thighs, place the chicken in the freezer for 15 minutes. Remove from freezer and cut chicken width-wise (against the grain) into strips no thicker than ¼ inch
Whisk together the honey, garlic, soy sauce, lemon zest, lemon juice, and cornstarch until the cornstarch is dissolved. Tip: Zest the lemon before juicing.
Heat the oil in a large wok or skillet over high heat until glistening.
Add the chicken to the skillet and stir fry until the chicken is browned for about 2-3 minutes.
Give the stir fry sauce a quick stir again and add to the skillet along with the trimmed asparagus.
Saute the sauce, chicken, and asparagus together for 2-3 minutes until the chicken is cooked through and the sauce has thickened.
Serve plain or over rice or cauliflower rice.

Video

Notes

Asparagus: Be sure to trim and discard the woody bottoms of the asparagus before chopping for the stir fry. Feel free to use broccoli, peppers, cabbage, in place of the asparagus as well.

Avoiding Corn? Use 1.5 teaspoons of arrowroot powder in place of the cornstarch.

To make this chicken stir-fry gluten-free, simply use Tamari or your favorite gluten-free soy sauce for soy sauce.

Leftover chicken stir fry can be stored in an airtight container for up to 3 days in the refrigerator. You can opt to freeze for up to 3 months as well. Defrost in the refrigerator overnight before reheating and serving.

Nutrition