Chicken Asparagus Stir Fry

5 from 23 votes

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

Prep Time7

Cook Time8

Total Time15

Course: Main Course

Cuisine: Asian

Servings:

Author: Kristen Chidsey

Ingredients

Honey Lemon Stir Fry Sauce

2 tablespoons honey
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
1 teaspoon lemon zest ~1 large lemon
2 tablespoons lemon juice ~ 1 large lemon
2 teaspoons cornstarch or arrowroot powder

For the Stir Fry

1 pound boneless, skinless chicken breasts or thighs
1 pound fresh asparagus woody ends discarded and cut into 1-inch pieces
½ tablespoon oil avocado, canola, or peanut oil

US Customary - Metric

Instructions

Remove any fat or gristle from the chicken, then cut it widthwise (against the grain) into strips no thicker than ¼-inch. Tip: Pop the chicken into the freezer for 10-15 minutes to make it easier to slice thinly.
Remove the woody ends of asparagus by holding one piece from both ends and gently bending the stalk. It will naturally snap where the woody bottom starts. Use this piece as a guide for where to cut the rest of the bunch. After discarding the ends, cut the asparagus into 1-inch chunks.
In a small bowl, whisk together the honey, garlic, soy sauce, lemon zest, lemon juice, and cornstarch until the cornstarch dissolves. Tip: Zest the lemon before juicing it.
Heat the oil in a large wok or skillet over high heat for 1 minute, or until glistening. Once heated, add the sliced chicken to the skillet and cook, stirring often, until browned and almost cooked through, about 2-3 minutes.
Add the asparagus to the skillet and cook, stirring often, for 2-3 minutes, until just nearly crisp-tender.
Quickly whisk the prepared sauce, then add it to the skillet. Cook, stirring constantly, until the sauce thickens and coats the chicken and asparagus. This takes about 1-2 minutes.
Serve immediately over rice, quinoa, or cauliflower rice if desired.

Video

Notes

Asparagus: Look for thin, vibrant green asparagus with closed tips.

Lemon: If your lemons are on the smaller side, you may need 2-3 lemons.

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

Leftovers: Store in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave, covered with a damp paper towel, with a splash of water or soy sauce to prevent it from drying out.

Nutrition