Zesty Lemon Chicken and Asparagus Stir-Fry: A Quick & Healthy Delight

Are you looking for a quick, healthy, and flavorful weeknight dinner? Look no further! This Lemon Chicken and Asparagus Stir-Fry is a vibrant dish that combines tender chicken, crisp-tender asparagus, and a bright, zesty lemon sauce. It’s packed with protein and nutrients, and it’s incredibly easy to make, even for beginner cooks. This recipe is easily customizable to suit your preferences and dietary needs. You can add other vegetables, swap out the chicken for shrimp or tofu, and adjust the sauce to your liking. Get ready to enjoy a restaurant-quality meal in the comfort of your own home!

## Why You’ll Love This Recipe

* **Quick and Easy:** This stir-fry comes together in under 30 minutes, making it perfect for busy weeknights.
* **Healthy and Nutritious:** It’s packed with lean protein, vitamins, and antioxidants.
* **Flavorful:** The lemon sauce is bright, tangy, and perfectly complements the chicken and asparagus.
* **Versatile:** Easily customizable to your liking with different vegetables, proteins, and sauces.
* **One-Pan Meal:** Minimal cleanup required!

## Ingredients You’ll Need

* **Chicken Breast:** Boneless, skinless chicken breasts are the best choice for this recipe. They cook quickly and evenly. You’ll need about 1.5 pounds.
* **Asparagus:** Look for firm, bright green asparagus spears. Snap off the tough ends before cooking. About 1 pound should suffice.
* **Lemon:** You’ll need both the zest and juice of one large lemon. Fresh lemon is essential for the best flavor.
* **Garlic:** Minced garlic adds a savory depth to the sauce. 2-3 cloves are ideal.
* **Ginger:** Freshly grated ginger adds a warm, aromatic note. About 1 teaspoon is recommended.
* **Soy Sauce:** Low-sodium soy sauce is used to create a savory base for the sauce. 2 tablespoons are needed.
* **Honey:** Honey adds a touch of sweetness to balance the acidity of the lemon. 1 tablespoon is enough.
* **Sesame Oil:** Sesame oil adds a nutty flavor to the stir-fry. 1 teaspoon is used to cook the chicken.
* **Olive Oil:** Olive oil is used to cook the asparagus. 1 tablespoon is sufficient.
* **Cornstarch:** Cornstarch is used to thicken the sauce. 1 tablespoon is mixed with water to create a slurry.
* **Red Pepper Flakes (Optional):** A pinch of red pepper flakes adds a touch of heat. Omit if you prefer a milder flavor.
* **Salt and Pepper:** To taste, for seasoning.
* **Cooked Rice or Noodles:** For serving.
* **Sesame Seeds (Optional):** For garnish.
* **Green Onions (Optional):** For garnish.

## Step-by-Step Instructions

Follow these easy steps to create your delicious Lemon Chicken and Asparagus Stir-Fry:

**1. Prepare the Chicken:**

* Cut the chicken breasts into bite-sized pieces (about 1-inch cubes). This ensures they cook quickly and evenly.
* In a medium bowl, season the chicken with salt and pepper. You can also add a pinch of garlic powder or onion powder for extra flavor.
* Heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat until shimmering.
* Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
* Cook the chicken for 5-7 minutes, or until it is cooked through and lightly browned on all sides. Ensure the internal temperature reaches 165°F (74°C).
* Remove the chicken from the skillet and set aside.

**2. Prepare the Asparagus:**

* Wash the asparagus thoroughly and snap off the tough ends. You can also use a knife to trim the ends.
* Cut the asparagus into 1-inch pieces. This helps them cook evenly and makes them easier to eat.
* Add 1 tablespoon of olive oil to the same skillet over medium-high heat.
* Add the asparagus to the skillet and cook for 3-5 minutes, or until it is crisp-tender and bright green. Stir frequently to prevent burning.
* Remove the asparagus from the skillet and set aside.

**3. Make the Lemon Sauce:**

* In a small bowl, whisk together the lemon juice, lemon zest, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes (if using).
* In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. This will help thicken the sauce.
* Pour the lemon sauce into the skillet and bring it to a simmer over medium heat.
* Add the cornstarch slurry to the skillet and stir constantly until the sauce thickens. This should take about 1-2 minutes.
* Taste the sauce and adjust the seasoning as needed. You may need to add more soy sauce for saltiness or more honey for sweetness.

**4. Combine and Serve:**

* Return the cooked chicken and asparagus to the skillet with the lemon sauce.
* Stir to combine and coat the chicken and asparagus evenly with the sauce.
* Cook for another 1-2 minutes, or until everything is heated through.
* Serve the Lemon Chicken and Asparagus Stir-Fry immediately over cooked rice or noodles.
* Garnish with sesame seeds and chopped green onions, if desired.

## Tips and Variations

* **Use Other Vegetables:** Feel free to add other vegetables to this stir-fry, such as broccoli florets, bell peppers, snap peas, carrots, or mushrooms. Adjust the cooking time accordingly.
* **Swap the Protein:** Chicken can be easily substituted with shrimp, tofu, or even beef. If using shrimp, cook it until pink and opaque. If using tofu, press it to remove excess water and cube it before stir-frying.
* **Adjust the Sauce:** If you prefer a sweeter sauce, add more honey. If you prefer a tangier sauce, add more lemon juice. You can also add a splash of rice vinegar for extra acidity.
* **Add More Heat:** If you like spicy food, add more red pepper flakes or a dash of sriracha to the sauce.
* **Make it Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free.
* **Use Chicken Thighs:** Boneless, skinless chicken thighs can be used in place of chicken breasts. They will take slightly longer to cook, so adjust the cooking time accordingly.
* **Marinate the Chicken:** For even more flavor, marinate the chicken in a mixture of soy sauce, ginger, garlic, and sesame oil for at least 30 minutes before cooking.
* **Add Nuts:** Sprinkle some chopped cashews or peanuts over the stir-fry for added crunch.
* **Serve with Quinoa:** For a healthier alternative to rice or noodles, serve this stir-fry with cooked quinoa.

## Serving Suggestions

This Lemon Chicken and Asparagus Stir-Fry is delicious served on its own, but it also pairs well with a variety of sides. Here are a few serving suggestions:

* **Cooked Rice:** White rice, brown rice, or jasmine rice are all great choices.
* **Noodles:** Lo mein noodles, udon noodles, or rice noodles are all delicious options.
* **Quinoa:** A healthy and nutritious alternative to rice or noodles.
* **Steamed Vegetables:** Broccoli, bok choy, or snap peas.
* **Spring Rolls:** A light and crispy appetizer.
* **Miso Soup:** A warm and comforting soup.

## Make-Ahead Instructions

This stir-fry is best served fresh, but you can prepare some of the ingredients in advance to save time. Here are a few make-ahead tips:

* **Chop the Vegetables:** Chop the asparagus and any other vegetables you are using ahead of time and store them in an airtight container in the refrigerator.
* **Prepare the Sauce:** Whisk together the lemon sauce ingredients and store it in an airtight container in the refrigerator.
* **Cut the Chicken:** Cut the chicken into bite-sized pieces and store it in an airtight container in the refrigerator.

When you are ready to cook, simply follow the recipe instructions, starting with cooking the chicken.

## Storage and Reheating Instructions

* **Storage:** Store leftover Lemon Chicken and Asparagus Stir-Fry in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the stir-fry in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but the texture may be slightly different.

## Nutritional Information (Approximate)

* Calories: Approximately 400-500 per serving (depending on serving size and ingredients used).
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams

*Note: This is an estimate, and the actual nutritional information may vary based on specific ingredients and portion sizes.*

## Recipe Card

**Lemon Chicken and Asparagus Stir-Fry**

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 lb asparagus, trimmed and cut into 1-inch pieces
* 1 large lemon, zested and juiced
* 2-3 cloves garlic, minced
* 1 tsp fresh ginger, grated
* 2 tbsp low-sodium soy sauce
* 1 tbsp honey
* 1 tsp sesame oil
* 1 tbsp olive oil
* 1 tbsp cornstarch
* Pinch of red pepper flakes (optional)
* Salt and pepper to taste
* Cooked rice or noodles, for serving
* Sesame seeds, for garnish (optional)
* Green onions, chopped, for garnish (optional)

**Instructions:**

1. Season the chicken with salt and pepper.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until cooked through, about 5-7 minutes. Remove and set aside.
3. Add olive oil to the skillet. Add asparagus and cook until crisp-tender, about 3-5 minutes. Remove and set aside.
4. In a small bowl, whisk together lemon juice, lemon zest, soy sauce, honey, garlic, ginger, and red pepper flakes (if using).
5. In a separate small bowl, whisk together cornstarch and 2 tablespoons cold water.
6. Pour the lemon sauce into the skillet and bring to a simmer over medium heat.
7. Add the cornstarch slurry and stir constantly until the sauce thickens, about 1-2 minutes.
8. Return the chicken and asparagus to the skillet and stir to combine.
9. Cook for another 1-2 minutes, or until heated through.
10. Serve over cooked rice or noodles. Garnish with sesame seeds and green onions, if desired.

Enjoy your delicious and healthy Lemon Chicken and Asparagus Stir-Fry!