Lemon Chicken Asparagus Stir-Fry
A quick and vibrant stir-fry of tender chicken and crisp asparagus, elevated with fresh lemon and a savory soy sauce, perfect for busy weeknights.
Ingredients
For the Base
- 1.5 teaspoons olive oil Use any neutral oil if needed.
- 2 pieces boneless, skinless chicken breasts, sliced Thinly sliced for even cooking.
For Seasoning
- 1 teaspoon kosher salt Adjust to taste after cooking.
- 0.5 teaspoon freshly ground black pepper
For Flavor
- 1 tablespoon minced garlic Add after chicken has browned.
- 0.5 pieces lemon, zest Plus extra for garnish.
- 0.5 pieces lemon, juice
- 3 tablespoons soy sauce Use low-sodium if preferred.
Vegetable
- 100 grams asparagus, trimmed Substitute with snap peas or green beans if needed.
To Serve
- as needed Steamed rice To serve with the stir-fry.
Instructions
Preparation
- Pat chicken breasts dry and slice into even, thin strips. Season with kosher salt and black pepper.
Cooking Chicken
- Heat olive oil in a large pan over medium-high heat. Add the sliced chicken in a single layer and brown until no longer pink, about 4 minutes.
- Push the chicken to the side and add minced garlic. Cook until chicken is fully cooked and garlic is fragrant, about 4 minutes more.
Final Touches
- Add trimmed asparagus, lemon zest, and lemon juice. Cook and toss until asparagus is just tender, about 2 minutes.
- Stir in soy sauce, coating all ingredients. Remove from heat and serve immediately over steamed rice, garnished with extra lemon zest.
Notes
For a sweeter glaze, stir in a teaspoon of honey or maple syrup into the soy sauce. Use fresh lemon zest for the best aroma.