Subscribe via RSS

Chicken and Asparagus Lemon Stir Fry

Although the weather outside still feels like winter, I’m excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one, or even Tamari if you’re gluten free. We served this over brown rice to complete the meal. 

Chicken and Asparagus Lemon Stir Fry
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0  g
Sodium: 437 mg (without salt)  • Cholest: 98 mg


  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste


Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Other Chef Recipes

  • Garlic-Ginger Rice with Cilantro
    Garlic-Ginger Rice with Cilantro by Pam on February 9, 2014 I wanted a simple and tasty side dish to pair with the Asian Vegetable Stir Fry[1] and the Ginger-Sesame Thin Cut Pork Chops[2] ...
  • Crock Pot Sesame Honey Chicken
    Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready! I'm not a fan of swee...
  • Creamy Asparagus Leek Soup with Creme Fraiche
    Keeping things green today in the spirit of St Patrick's Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this ...
  • Garlic Rice
    Garlic Rice by Pam on May 8, 2013 I wanted to serve rice with the Indonesian Pork Tenderloin[1] and Indonesian Cucumber Salad[2] that I served for dinner but I didn’t want it to be plain ...
  • Coconut Cilantro Rice
    Coconut Cilantro Rice by Pam on June 12, 2013 After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe I used light cocon...

Comments are closed.