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
2 tablespoons lemon juice ~ 1 large lemon
1 teaspoon lemon zest ~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 grizzle from the chicken, then cut 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 thinly slice.
Remove the woody ends of asparagus by holding one piece from both ends and gently bend the stalk. It will naturally snap where the woody bottom starts. Use this piece as a guide as to where to cut the remaining bunch. After discarding the ends, cut the asparagus into 1-inch chunks.
In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon minced garlic, 2 tablespoons reduced-sodium soy sauce, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 2 teaspoons cornstarch, until the cornstarch is dissolved. Tip: Zest the lemon before juicing.
Heat ½ tablespoon oilin 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 the chicken is 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.
Give the prepared sauce a quick whisk, then add to the skillet. Cook, stirring constantly, until the sauce has thickened and is coating the chicken and asparagus. This will just take 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, simply 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 microwave, covered with damp paper towel, with splash of water or soy sauce to prevent it from drying out.

Nutrition