Lemon Chicken Asparagus Stir-Fry 20 Minute Meal
Lemon Chicken Asparagus Stir-Fry 20 Minute Meal
Healthy and delicious lemon chicken and asparagus stir-fries have many flavors. It’s also very simple, super easy!
This is a dinner recipe that you can’t go wrong. Lemon chicken and asparagus stir fry are perfect for any type of rice, including cauliflower rice. It can also be paired with Asian noodles such as fried noodles or ramen.
Fast + simple
Lemon chicken and asparagus fried has two of my favorite things-chicken and asparagus! This is a super delicious and healthy meal that I can eat every week. Seriously you guys-great! !
Even the husband who doesn’t like stir-fry likes it very much. He said that the only thing that can make it better is cheese, but I reminded him that I am working hard to make it healthy. đ
We ended up serving this with some rice, but it would also be great on its own or cauliflower rice or noodles.
How to make chicken and asparagus stir fry
Chick. First cut the chicken breast into 1-inch pieces. Cook the chicken in a medium saucepan with 1 tablespoon of olive oil and 2 TB of lemon juice. Add a little lemon pepper and garlic salt. After cooking, remove the chicken and set aside.
asparagus. Cook the sliced ââasparagus in the remaining oil. Then add 1 tablespoon of oil, 2 TB of braised sauce and 1 teaspoon. Minced garlic. Cook the asparagus on medium head for 6-8 minutes.
Sauces and service. Put the chicken and the required amount of soy sauce back into the asparagus. Cook for another 4 minutes. Season with salt and pepper. Eat alone or with rice or noodles.
Recipe tips + changes
This stir fry works well if you want Swap meat. You can use boneless skinless chicken thighs, shrimp, beef, pork, or even tofu, but I think it is best to use boneless skinless chicken breasts.
When cooking chicken in a pot Make sure not to overcrowd. You need to leave a little space between each piece and the single layer. This way it will get a golden shell instead of being steamed. If you have a lot of chicken to cook, do it in batches.
if you No asparagusUse broccoli, peas, mushrooms, bell peppers or zucchini instead.
use soy sauce (Gluten-free soy sauce) Substitute soy sauce to make this meal gluten-free.
if you can Like its spice, Add a pinch of red pepper flakes.
You can turn off olive oil Edible oil is preferred.
Storage skills
Shop Any leftovers in an airtight container in the refrigerator. Can only be stored for 3-4 days.If you want to save for longer, then you will want freeze Replaced by leftovers. Reheat In the microwave oven in 30-second increments until it gets hot.
arrive freeze For the rest, put them in a sealed, freezer-safe container and store them in the refrigerator for up to 2 months. Reheat In the microwave oven in 30-second increments until it gets hot.
For more delicious Asian chicken recipes, try:
Course main course
Chinese food
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
4 servings
Calories 210 kcal
Author Little Luna
- 2 medium boneless skinless chicken breasts
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice
- Lemon pepper
- Garlic salt
- 10-12 asparagus roots are trimmed off and cut into halves or thirds
- 2 tablespoons teriyaki sauce or teriyaki marinade
- 1 teaspoon minced garlic
- soy sauce
- Salt and pepper to taste
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First cut the chicken breast into 1-inch pieces.
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Cook the chicken in a medium saucepan with 1 tablespoon of olive oil and 2 TB of lemon juice. Add a little lemon pepper and garlic salt.
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After cooking, remove the chicken and set aside.
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Cook the sliced ââasparagus in the remaining oil. Then add 1 tablespoon of oil, 2 TB of braised sauce and 1 teaspoon. Minced garlic.
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Cook the asparagus on medium head for 6-8 minutes.
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Put the chicken and the required amount of soy sauce back into the asparagus. Cook for another 4 minutes. Season with salt and pepper.
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Eat alone or with rice or noodles.
The recipe is adapted from SkinnyTaste.