Lemon Chicken Asparagus Stir-Fry
A vibrant, zesty dish combining tender chicken, crisp asparagus, and a tangy lemon sauce for a quick and flavorful weeknight dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, sliced
- 100 grams asparagus, trimmed
- 7 mL olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- 0.5 pieces lemon, zest and juice Zest of 0.5 lemon plus extra for garnish
- 45 mL soy sauce Can substitute with tamari for gluten-free option
- as needed servings steamed rice For serving
Instructions
Preparation
- Sprinkle the sliced chicken breasts with kosher salt and freshly ground black pepper, ensuring even coverage.
- Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken and stir-fry until the surface is no longer pink, approximately 4 minutes.
- Incorporate minced garlic into the pan and continue stir-frying until the chicken is fully cooked, about 4 minutes more.
- Add asparagus, lemon zest, and lemon juice to the pan. Toss to combine and cook until the asparagus is just tender, approximately 2 minutes.
- Pour in the soy sauce and stir well to coat all ingredients evenly.
- Serve the chicken and asparagus stir-fry over steamed rice. Garnish with additional lemon zest to taste.
Notes
To store leftovers, allow to cool completely before transferring to an airtight container. Keep in the refrigerator for up to three days or freeze for about two months. Experiment with different veggies for added flavor and texture.