Slightly Savory Saturday

A tasty quick and easy dish that is nice enough to serve company!   Enjoy!P1010424

Chicken and Asparagus Lemon Stir Fry


  • 1 1/2 pounds skinless chicken breast, cut into 1 inch cubes
  • salt to taste
  • 1/2 cup reduced sodium chicken broth
  • 2 TBSP reduced sodium soy sauce
  • 2 TBSP corn starch
  • 2 TBSP water
  • 1 TBSP canola oil
  • 1 bunch asparagus
  • 6 cloves garlic, chopped
  • 1 TBSP fresh ginger
  • 3 TBSP lemon juice
  • 4 ounces fresh mushrooms (optional)


1. Lightly season the chicken with salt.  Combine chicken broth and soy sauce in a small bowl.  In another small bowl combine the cornstarch and water and mix well.

2. Heat a large non stick wok or skillet to medium high heat and add 1 tsp of the oil. Add asparagus and mushrooms, if desired, and cook until asparagus is tender and crisp (3-4 minutes).  Add garlic and ginger and cook until golden. Set aside.

3. Increase heat to high and add 1 tsp oil and half of chicken.  Cook for about 4 minutes till brown on both sides and remove, repeat with rest of oil and chicken.  Set aside.

4. Add soy sauce mixture to wok/skillet and bring to boil.  Cook 1 to 1 1/2 minutes. Add lemon juice and cornstarch, mix well and when it simmers return the chicken and the asparagus to the wok and mix well.

5. Remove from heat and serve with a side of brown rice.

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  1. Lemon with chicken, pork and fish works so well.

  2. OK! This could be Sunday’s dinner! Thank heavens you have these recipes tagged and a tab up top.. ❗
    Thank you Beth and Good Morning! Hope you have some sun today to melt that white stuff!!!

  3. Sounds delicious!!

  4. This looks really yummy. I love asparagus. How do I get Randy to eat it? That is the question of the day.

    • You could make this without asparagus–does he like broccoli? You could sub that in instead if he likes it. I guess I am very lucky to have a husband who eats just about anything I put before him. 🙂

  5. That looks so goooood! I love slightly savory Saturdays.

  6. You had me until the garlic…lol I could probably make it minus the garlic. 😉

  7. Oh I LOVE lemon chicken. I sometimes put lemon juice on the chicken right when I am freezing it in the ziploc bags. it cooks sooo tender. Like the idea of asparagus with it too. I think this is Monday night dinner! 🙂

    • Hey–that is a great idea to put lemon on it before you freeze it. Yum. I bet you like chicken picatta. I have some capers in the pantry I should use —maybe that will be my next chicken meal!

  8. Your recipe sounds good to me. I was just thinking of broccoli myself. It is hard to take a receipe and just make it for one person though. I may try it later when I have my own asparagus which will be a while.

  9. Yum. I love all the ingredients in this one! I’ll add it to the menu this week.

  10. I made this for dinner tonight for my niece and nephew in St Louis where we’re baby-sitting. My 8 year old niece requested leftovers for her school lunch tomorrow. That’s an endorsement!
    We all loved it.

  11. So if I understand this recipe correctly, you don’t actually eat any of the garlic or ginger? I wondered when I saw the amount of garlic called for.


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