Lemon Chicken and Asparagus Stir-Fry Recipe

Name: Lemon Chicken and Asparagus Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1/4 cup chicken broth; 1/4 cup lemon juice; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons brown sugar; 1 teaspoon lemon zest; 1 teaspoon cornstarch; 1 pound boneless skinless chicken breast; 1/4 cup cornstarch; 3/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons vegetable oil; 1 pound asparagus; 1 white onion; 1 teaspoon red chile flakes; 1 lemon

Cook Time: 15 minutes

Ingredients

Sauce:
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
Stir-Fry:
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 pound asparagus, trimmed and cut into bite-sized pieces
- 1 white onion, cut into 1/4-inch wedges
- 1/2 teaspoon crushed red chile (optional, to taste)
- 1 lemon, thinly sliced (optional, for garnish)

Directions

In a medium bowl, whisk together the chicken broth, lemon juice, soy sauce, brown sugar, lemon zest, and 1 teaspoon cornstarch. Set aside.
In another bowl, toss the chicken pieces with 1/4 cup cornstarch, salt, and pepper, ensuring they are evenly coated.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the asparagus and onion, and cook for 4-5 minutes until tender-crisp, stirring frequently. Remove from the pan and set aside.
In the same pan, heat the remaining oil over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Let the chicken cook undisturbed for 3 minutes, then flip the pieces and continue cooking for 3-4 minutes, breaking up any large pieces, until the chicken is evenly browned.
Add the cooked asparagus and onion back into the pan with the chicken.
Whisk the sauce one more time, then pour it over the chicken and vegetable mixture. Stir everything together, scraping up any browned bits from the bottom of the pan. Continue stirring until the sauce comes to a simmer and thickens, about 1-2 minutes.
Check the internal temperature of the chicken with an instant-read thermometer; it should reach 165F (74C). Season with additional salt and pepper if desired.
Serve the stir-fry garnished with crushed red chilies and thinly sliced lemon, if using.

Cook's Note

For a richer flavor, you can substitute peanut oil for vegetable oil in this recipe.

Nutrition Facts (Per Serving)

Calories: 230
Total Fat: 7g (10% Daily Value)
Saturated Fat: 2g (8% Daily Value)
Cholesterol: 64mg (21% Daily Value)
Sodium: 548mg (24% Daily Value)
Total Carbohydrate: 15g (5% Daily Value)
Dietary Fiber: 2g (7% Daily Value)
Total Sugars: 6g
Protein: 26g (52% Daily Value)
Vitamin C: 9mg (9% Daily Value)
Calcium: 39mg (3% Daily Value)
Iron: 2mg (9% Daily Value)
Potassium: 426mg (9% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

The Lemon Chicken and Asparagus Stir-Fry recipe is a modern dish that combines the tangy brightness of lemon with the savory flavors of chicken and the fresh crunch of asparagus. Stir-fry dishes themselves originated in China, where cooking methods like stir-frying became popular due to their efficiency in preparing food over high heat. This technique spread to other parts of Asia and eventually to the West, where it has been adapted with local ingredients and flavors. The addition of lemon is a hallmark of Western adaptations, providing a refreshing twist that contrasts with the richness of the chicken and the earthiness of the asparagus.

Regional Variations

While this dish is often associated with American cuisine, stir-frying as a technique has roots in East and Southeast Asia. In regions like China and Thailand, stir-fries commonly feature a mix of protein (such as chicken, beef, or tofu), vegetables, and a savory sauce. The key difference with the Lemon Chicken and Asparagus Stir-Fry is the use of lemon, which is less common in traditional Asian stir-fries. In some areas, a splash of lemon or lime juice may be used, but it is usually paired with a more pungent ingredient like ginger or chili peppers, rather than the sweetness of brown sugar as in this recipe.

What Makes It Different

Compared to other stir-fries, the Lemon Chicken and Asparagus Stir-Fry stands out due to its bright, citrusy flavor. While many stir-fry dishes rely on soy sauce or oyster sauce for their base, this recipe uses lemon juice and zest along with brown sugar to create a balance of sweet, sour, and salty flavors. The use of asparagus also makes it unique, as it's not a standard vegetable in traditional Asian stir-fries, where bell peppers, broccoli, or bok choy are more common. The result is a light yet flavorful dish, perfect for a quick weeknight dinner.

Where It's Typically Served

This dish is perfect for a casual family meal, served as an entre alongside steamed white rice or noodles. It's often found in restaurants that specialize in fusion or modern Asian-American cuisine. Due to its balance of flavors and ease of preparation, it is a great option for home cooks looking to make a quick yet impressive meal. The Lemon Chicken and Asparagus Stir-Fry is also popular in meal prep circles, where it can be made in advance and stored in the fridge for a healthy, flavorful lunch option throughout the week.

Interesting Facts

Did you know that the combination of lemon and asparagus is not only delicious but also nutritious? Asparagus is a great source of fiber, vitamins A, C, and K, and folate, while lemon is packed with vitamin C, an antioxidant that supports immune health. Together, they make a perfect pairing for a healthy and vibrant dish. The method of stir-frying also helps retain the nutrients in the vegetables, as the cooking time is short and the high heat preserves the flavor and texture of the ingredients.

In fact, stir-frying is considered one of the healthiest cooking methods, as it uses less oil and preserves more of the foods natural nutrients compared to deep-frying or boiling. This makes the Lemon Chicken and Asparagus Stir-Fry not just a tasty choice, but also a nutritious one!

FAQ about Lemon Chicken and Asparagus Stir-Fry Recipe

Leftover Lemon Chicken and Asparagus Stir-Fry should be stored in an airtight container in the refrigerator for up to 3 days. If you'd like to store it for longer, you can freeze it for up to 3 months. To reheat, thaw in the fridge overnight and heat in a skillet over medium heat, or in the microwave until hot.

Yes, you can substitute frozen asparagus for fresh asparagus. Just be sure to thaw and drain any excess water from the frozen asparagus before cooking. The texture might be slightly softer, but the dish will still taste great.

Yes, you can substitute vegetable oil with peanut oil or canola oil. These oils will work similarly and provide a neutral flavor for cooking the stir-fry.

If you don’t have lemon zest, you can use lemon pepper seasoning as an alternative, or simply add a bit more lemon juice for a similar tangy flavor. Keep in mind that the zest adds a more aromatic citrus note.

If you prefer a spicier stir-fry, you can increase the amount of crushed red chili flakes. Additionally, you could add fresh chili slices or a dash of hot sauce to the dish to suit your heat preference.

Yes, chicken thighs can be substituted for chicken breast in this recipe. They will add a bit more flavor and moisture to the dish. Just be sure to cook the thighs thoroughly, as they can take a little longer than chicken breasts.

Lemon Chicken and Asparagus Stir-Fry pairs wonderfully with steamed white rice, brown rice, or noodles. You can also serve it with a light side salad or sautéed vegetables to keep the meal fresh and balanced.

This dish can be made ahead of time, but it's best to store the components separately if possible. Cook the chicken and vegetables, and prepare the sauce. When ready to serve, simply reheat and combine. This will prevent the vegetables from becoming too soft when stored.

To reduce the sodium content, you can use low-sodium soy sauce and chicken broth. You can also cut back on the added salt, or omit it entirely if you prefer a less salty taste.

To ensure the chicken is cooked thoroughly, use an instant-read thermometer to check the internal temperature. The chicken should reach at least 165°F (74°C) in the center to be safe to eat. This helps prevent overcooking while ensuring the chicken is fully cooked.

Comments

Anna Cruz

02/03/2025 07:04:20 AM

Wow! What a fantastic recipe!

Susan Anderson

09/05/2024 08:35:13 AM

I didn't have any lemon zest on hand, so I substituted it with lemon pepper seasoning, and it turned out delicious. I also used frozen asparagus instead of fresh, and it worked perfectly. This meal truly has a gourmet taste to it.

Nancy Clark

11/11/2022 09:43:07 PM

I might add some extra chicken next time, but overall, it was a delicious meal. It paired perfectly with 2 cups of white rice. I will certainly be making this again!

Edward Jackson

04/09/2023 10:33:38 AM

Wow! This recipe is fantastic!

Cook Time: 10 minutes