Chicken and Asparagus Lemon Stir Fry

This shit is so good. SkinnyTaste had me really questioning her ability when I tried to make her black bean soup recipe the other week, but she hath redeemed herself in thine eyes with this easy and fucking scrumptious ‘cipe. I broke it into 3 servings (even though it “makes 4,” but fuck that) and ate it for lunch all week and it was S’GOOD. I also added brown jasmine rice to each serving because, again, fuck that.

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Chicken and Asparagus Lemon Stir Fry from Skinny Taste


  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes

  • Kosher salt, to taste

  • 1/2 cup reduced-sodium chicken broth

  • 2 tablespoons reduced-sodium shoyu or soy sauce (Coconut aminos for GF, W30)

  • 2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)

  • 2 tablespoons 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 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 and water and mix well to combine.

  • 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 the garlic and ginger and cook until golden, about 1 minute. Set aside.

  • Increase the heat to high, then 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 1-1/2 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.