Lemon Chicken and Asparagus Stir Fry

Total Time
Prep 10 mins
Cook 30 mins

Very light and quick and delicious. You can use frozen asparagus if fresh is unavailable.

Ingredients Nutrition


  1. In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
  2. Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
  3. Heat oil in a large, nonstick skillet over medium-high heat.
  4. Add garlic and fry till softened.
  5. Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
  6. Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
  7. Add marinade and cook until sauce is slightly thickened, about 1 minute.
Most Helpful

DH and I were very impressed with this dish! I think the lemon zest really made it outstanding, I used a microplane :-) This dish was easy to make and good for you too. DH and I are low carbing it, so we skipped the rice and did not feel cheated at all, very satisfying

Doc's Mom May 21, 2010

Great stuff. My husband and son enjoyed it too. I doubled the marinade/sauce ingredients. Also, used about 1 lb each asparagus and carrots. Terrific over steamed white rice. Thanks!

Heather U. November 01, 2009

To be honest I did not eat a single bite of this recipe but I am still giving it 5 stars because every person who did eat it, absolutely loved it. I also doubled the sauce. I didn't have any green onions so I just used half of an onion. I used 2 carrots also for more veggie content. I am a nanny and the family I made this for gave all rave reviews. The Mom actually called me late at night to thank me and say how amazed she was at the great dinner I had left for them. My only problem was the asparagus. I had to keep the dinner warm in a bowl with a lid and by the time everyone ate, the asparagus looked overcooked and wilted. The Mom however said she did not see that as a problem and it was delicious. Thanks for a great recipe.....and for making me look good!!

Melvin'sWifey January 23, 2009