Lemon Chicken and Asparagus Stir-Fry Recipe

This quick weeknight Chicken and Asparagus Lemon Stir Fry is a bright, spring-ready dish made with lean chicken breast, crisp asparagus, fresh lemon, garlic, and ginger. It comes together quickly and delivers plenty of flavor with minimal fuss—perfect for busy evenings when you want something light, healthy, and satisfying.

Chicken and Asparagus Lemon Stir Fry

Stir-fries are a go-to in my kitchen: they’re flexible, fast, and a great way to use seasonal produce. This version highlights the classic combination of asparagus and lemon—bright, slightly tangy, and ideal for spring. Serve it over brown rice or cauliflower rice to make a complete meal that’s low in calories but high in protein and fresh flavor.

This low-calorie stir fry has been popular for years, and it’s especially welcome when asparagus is in season. For the sauce I like reduced-sodium shoyu, a Japanese-style soy sauce that is similar to Chinese soy sauce but a touch sweeter and more full-bodied. If you prefer, any reduced-sodium soy sauce works well.

Why this recipe works

The recipe balances tender, seared chicken with vegetables cooked just until crisp-tender, then finishes with a bright lemon-garlic-ginger sauce. The cornstarch slurry lightly thickens the sauce so it coats the chicken and asparagus without being heavy. The timing keeps the asparagus vibrant and the chicken juicy, making for a quick meal that still looks and tastes fresh.

Chicken Stir Fry Tips and Variations

• Peel and freeze fresh ginger in a small bag so it’s easy to grate whenever you need it. You can also use grated ginger from a tube for convenience.
• Make it gluten-free by substituting tamari for soy sauce.
• To make the recipe Whole30 compliant, replace soy sauce with coconut aminos and swap cornstarch for arrowroot powder or tapioca starch.
• If you don’t have asparagus, try broccoli florets, mushrooms, sugar snap peas, or a mix of spring vegetables. Adjust cooking time so vegetables remain tender-crisp.

More Stir Fry Ideas

• Stir-Fried Chicken with Sugar Snap Peas and Carrots
• Teriyaki Chicken and Asparagus Stir Fry
• Thai Chicken and Pineapple Stir Fry
• Chicken Zoodle Lo Mein for Two
• Shrimp Stir Fry

Ingredients

• 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 (use coconut aminos for Whole30/gluten-free)
• 2 teaspoons cornstarch (or arrowroot/tapioca starch for Whole30)
• 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, grated
• 3 tablespoons fresh lemon juice
• Fresh black pepper, to taste

Instructions

1. Lightly season the chicken with kosher salt.
2. In a small bowl, stir together the chicken broth and soy sauce (or shoyu).
3. In a separate small bowl, whisk the cornstarch and water until smooth to make a slurry.
4. Heat a large nonstick wok or skillet over medium-high heat. When hot, add 1 teaspoon of the oil and the asparagus. Stir-fry until the asparagus is tender-crisp, about 3 to 4 minutes.
5. Add the garlic and ginger to the asparagus and cook until fragrant and lightly golden, about 1 minute. Remove the asparagus mixture from the pan and set aside.
6. Increase the heat to high. Add the remaining 1 teaspoon oil and half of the chicken. Cook until browned and cooked through, about 4 minutes per side depending on the size of the pieces. Remove and set aside.
7. Repeat with the remaining oil and chicken. Remove and set aside with the first batch.
8. Return the pan to the heat and add the soy sauce mixture; bring to a boil and cook about 1 to 1 1/2 minutes.
9. Stir in the lemon juice and the cornstarch slurry. When the sauce begins to simmer and thicken, return the chicken and asparagus to the pan. Toss to coat evenly, remove from heat, season with fresh black pepper to taste, and serve immediately.

Nutrition (per serving)

Calories: 268 kcal | Protein: 41 g | Carbohydrates: 10 g | Fat: 7.5 g | Saturated Fat: 0.5 g | Cholesterol: 98 mg | Sodium: 437 mg | Fiber: 2.5 g

This stir fry is an excellent choice for a light, protein-forward dinner that still feels indulgent thanks to the bright lemon and aromatic garlic and ginger. It’s easy to adapt for dietary needs and ideal for batch cooking or doubling for leftovers.

If you make this recipe, please leave a rating or comment to share how it turned out for you—feedback helps others and makes it easier to refine the dish for different tastes and ingredients.

Photo credit: Plays Well With Butter