Lemon Chicken Asparagus Stir Fry – Bright, Fresh & Ready in Minutes

There’s something magical about the fresh pop of lemon paired with tender chicken and crisp asparagus. This Lemon Chicken Asparagus Stir Fry is that kind of simple, refreshing dinner that feels light but completely satisfying. It’s a dish that brings the flavors of spring to your table any time of year — zesty, crisp, and just the right amount of saucy.

Picture this: juicy chicken pieces seared until golden, tossed with bright green asparagus, and coated in a tangy lemon-garlic sauce that glistens beautifully. It’s a quick one-pan meal that’s not only bursting with flavor but also easy on cleanup — ideal for weeknights when you want something fresh and wholesome without spending an hour in the kitchen.

Let’s dive into this cozy-yet-fresh favorite that balances citrus brightness with savory depth in every bite.

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Ingredients

For the Chicken Marinade:

• 1 ½ pounds boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

For the Stir Fry:

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Lemon Sauce:

• ¼ cup chicken broth
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch

For Garnish:

• Lemon slices
• Toasted sesame seeds
• Chopped green onions

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Instructions

1. Marinate the Chicken:
   In a medium bowl, toss sliced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while you prep the other ingredients.
2. Make the Sauce:
   In a small bowl, whisk together chicken broth, lemon juice, lemon zest, soy sauce, honey, and cornstarch until smooth. Set aside.
3. Cook the Chicken:
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
4. Cook the Asparagus:
   In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add asparagus, salt, and pepper. Stir-fry for 3–4 minutes until crisp-tender and bright green.
5. Combine & Finish:
   Return the chicken to the pan. Give the lemon sauce a quick stir and pour it over everything. Toss well to coat. Cook for 1–2 more minutes until the sauce thickens slightly and glazes the chicken and asparagus.
6. Serve:
   Garnish with lemon slices, sesame seeds, and chopped green onions. Serve hot with steamed jasmine rice or noodles.

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Tips & Tricks

• Slice thin for speed: Thin chicken strips cook quickly and stay tender.
• Adjust lemon flavor: Add more zest for brightness or extra honey if you prefer a milder citrus tang.
• Make it spicy: Add crushed red pepper flakes or a drizzle of chili oil.
• Keep asparagus crisp: Don’t overcook it — bright green and slightly crisp is perfect.
• Use the same pan: Cooking everything in one skillet keeps cleanup minimal.

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Variations

• Broccoli or Green Bean Swap: If asparagus isn’t in season, broccoli florets or green beans work great.
• Add more veggies: Bell peppers, snap peas, or zucchini fit perfectly in this stir fry.
• Lemon Garlic Shrimp Stir Fry: Swap chicken for shrimp for a quick seafood twist.
• Ginger-Lemon Upgrade: Add 1 teaspoon grated ginger to the sauce for an aromatic kick.

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Serving Suggestions

Serve your lemon chicken asparagus stir fry over fluffy jasmine rice, brown rice, or even quinoa. For a lighter option, try cauliflower rice or serve it as-is for a low-carb meal. Add a sprinkle of toasted sesame seeds for extra crunch and a squeeze of fresh lemon right before eating for that last burst of brightness.

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Storage Information

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave until warmed through. The sauce will thicken slightly when chilled, so add a splash of broth or water when reheating.

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FAQ

Can I use chicken thighs instead?
Yes! Boneless thighs work beautifully and stay extra juicy.

How can I make this vegetarian?
Swap the chicken for tofu or tempeh and use vegetable broth in the sauce.

Is this dish freezer-friendly?
Yes, you can freeze it for up to 2 months. Thaw overnight and reheat gently on the stovetop.

Can I double the sauce?
Absolutely. If you like your stir fry saucier (especially over rice), double the lemon sauce ingredients.

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A Little Kitchen Story

This dish reminds me of the first days of spring — when asparagus hits the markets and lemons taste extra vibrant. It’s a meal that brings sunshine to your kitchen, even on a rainy weekday evening. The tangy sauce, the tender-crisp vegetables, and that clean, citrusy aroma make it feel restaurant-worthy — yet it’s made with pantry staples and a single pan.

There’s a kind of comfort in meals like this: light enough for a weekday lunch, flavorful enough for company, and quick enough to make before the evening news even starts.