Chicken and Asparagus Lemon Stir Fry

Spring is here which means it is time for Asparagus!! This is one of my favorite veggies. I can eat it multiple times a week! I found this recipe on the most amazing blog ever-

I have tried multiple recipes from this website and have not been let down once! This was one of the easiest and super quick to prepare dinners. I often take twice as long as it says I need to prepare recipes… But this one was a breeze!!


Serving Size: 4  Size: 1.5 cups  Points: +6  Smart Points: 4

Calories: 268 Fat: 7g Carb: 10g Fiber: 3g Protein: 41g Sugar: 0g Sodium: 437 mg Cholesterol: 98 mg



1 ½ pounds skinless chicken breast, cut into 1-inch cubes

Kosher salt, to taste

½ cup reduced sodium chicken broth

2 tablespoons soy sauce or gluten free soy sauce

2 teaspoons cornstarch

2 tablespoons water

1 tablespoon canola or grapeseed oil

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

6 cloves garlic, chopped

1 tablespoon fresh ginger

3 tablespoons fresh lemon juice

Fresh black pepper, to taste



Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl, combine the cornstarch, lemon juice and water. Mix well.

Heat a large non-stick wok over medium-high heat. When hot, add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3-4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high. Add 1 teaspoon of oil and half of the chicken, cook until browned and cooked through, about 4 minutes on each side. Remove and set aside. Repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture: bring to a boil and cook about 1-½ minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well. Remove from heat and serve.