Chicken and Asparagus Stir Fry

Healthy and delicious Lemon Chicken and Asparagus Stir Fry is packed with lots of delicious flavors. It’s simple and super easy too!

It’s a dinner recipe that you can’t go wrong with. Lemon chicken and asparagus stir fry is great served over any type of rice including cauliflower rice. It can also be served with Asian noodles like chow mein or ramen noodles.

Quick + Easy

Lemon chicken and asparagus stir fry has two of my favorite things – chicken and asparagus! It’s a super delicious and healthy meal that I could eat every week. Seriously you guys – it’s that good!!

Even the hubby who isn’t a fan of stir fry really liked it. He said the only thing that could make it better was cheese, but I reminded him that I was trying to make it healthy. 😉

We ended up serving this with some rice, but it would be great by itself or with cauliflower rice or noodles too.

How to make chicken asparagus stir fry

CHICKEN. Begin by cutting your chicken breasts into 1 inch pieces. Cook chicken in a medium pan with 1 tablespoon of olive oil and 2 TB of lemon juice. Add a little bit of lemon pepper and garlic salt. Once cooked, take out your chicken and set it aside.

ASPARAGUS. Cook your cut asparagus spears in the remaining oil. Add an additional 1 tablespoon of oil along with 2 TB teriyaki sauce and 1 tsp. minced garlic. Cook asparagus on medium head for 6-8 minutes.

SAUCE & SERVE. Add chicken back to the asparagus along with the desired amount of soy sauce. Cook for an additional 4 minutes. Add salt and pepper to taste. Eat alone or serve over rice or noodles.

Recipe Tips + Variations

This stir fry works really well if you are wanting to switch up the meat. You can use boneless, skinless chicken thighs, shrimp, beef, pork, or even tofu, but I think it is best with boneless, skinless chicken breasts.

When cooking the chicken in the pan make sure to not over crowd it. You want a little bit of space between each piece and in a single layer. That way it will get the golden crust instead of being steamed. If you have a lot of chicken to cook then do it in batches. 

If you don’t have asparagus try it with broccoli, snap peas, mushrooms, bell peppers or zucchini instead.

Use Tamari (gluten free soy sauce) instead of soy sauce to make this meal gluten free. 

If you would like a little spice to it, add a pinch of red pepper flakes.

You can switch out the olive oil for preferred cooking oil. 

Storing Tips

STORE any leftovers in an airtight container in the fridge. Store for 3-4 days only. If you want to store it longer then you will want to FREEZE the leftovers instead. REHEAT in the microwave in 30 second increments until hot. 

To FREEZE the leftovers, place them in an airtight, freezer safe container and store in the freezer for up to 2 months. REHEAT in the microwave in 30 second increments until hot.

For more great Asian chicken recipes, try:

• Sesame Chicken
• Crock Pot Teriyaki Chicken
• Homemade Teriyaki Chicken Wings
• Copycat Panda Express Orange Chicken
• Crock Pot Lo Mein

Recipe adapted from SkinnyTaste.