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President and CEO

Chicken & Asparagus Lemon Stir Fry

Published in Recipes, Main Dishes Author: CentraCare

Recipe adapted from


  • 1½ pounds skinless chicken breast, cut into 1-inch cubes
  • ½ cup reduced-sodium chicken broth
  • 2 Tbsp reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 tsp. cornstarch
  • 2 Tbsp water
  • 1 Tbsp canola or grapeseed oil, divided
  • 1 bunch asparagus ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 Tbsp fresh ginger
  • 3 Tbsp fresh lemon juice
  • fresh black pepper, to taste


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 to 4 minutes. Add garlic and ginger, cook until golden, about 1 minute. Set aside.

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

Makes: 5 cups

Serving Size: 1¼ cup

Nutritional Information Per Serving
  • Calories: 268
  • Fat: 7 g.
  • Sat. Fat: 2 g.
  • Trans Fat: 0 g.
  • Sodium: 437 mg
  • Carbs: 10 g.
  • Fiber: 3 g.
  • Protein: 41 g.