Lemony Chicken Stir Fry With Asparagus Recipes

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LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, asparagus, lemon, lemon, soy sauce, lemon, rice

Provided by Ellie Holland

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11



Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories) Recipe by Tasty image

Steps:

  • Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
  • Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
  • Stir again, before mixing in the soy sauce.
  • Serve with rice and sprinkle with lemon zest on top.
  • Enjoy!

Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 2 grams, Protein 33 grams, Sugar 1 gram

½ tablespoon olive oil
2 chicken breasts, sliced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic, minced
4 oz asparagus
½ lemon, zested
½ lemon, juiced
3 tablespoons soy sauce
lemon, zested, to garnish
rice, to serve

ASPARAGUS AND CHICKEN STIR-FRY

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13



Asparagus and Chicken Stir-fry image

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

STIR-FRIED CHICKEN WITH ASPARAGUS

The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12



Stir-Fried Chicken with Asparagus image

Steps:

  • Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams

6 tablespoons oyster sauce
1/4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons packed light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons minced garlic (about 3 cloves)
2 tablespoons vegetable oil
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces
Kosher salt
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 cups cooked brown rice

SPICY STIR-FRY CHICKEN AND ASPARAGUS

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15



Spicy Stir-Fry Chicken And Asparagus image

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

ASPARAGUS CHICKEN STIR-FRY

Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11



Asparagus Chicken Stir-Fry image

Steps:

  • Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.

Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges

1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons cornstarch, divided
1 egg white
3/4 pound boneless skinless chicken breast, cubed
2 teaspoons canola oil
1/4 cup sherry or chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
3 tablespoons unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

LEMON CHICKEN AND ASPARAGUS STIR FRY

Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.

Provided by Chef Kate

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Lemon Chicken and Asparagus Stir Fry image

Steps:

  • In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
  • Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add garlic and fry till softened.
  • Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
  • Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
  • Add marinade and cook until sauce is slightly thickened, about 1 minute.

Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 526.6, Carbohydrate 8.2, Fiber 2.2, Sugar 2.3, Protein 22.3

3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
1 carrot, julienned

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