Chicken and Asparagus Lemon Stir Fry

Servings: 4 • Size: 1¼ cups • Old Points: 5 • Weight Watcher Points+: 6 pt Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g Sodium: 437 mg (without salt) • Cholest: 98 mg

Chicken and Asparagus Lemon Stir Fry

Photo by Kathy L.

  • Prep Time


  • Total Time


  • Servings



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

  • Kosher salt, to taste

  • ½

    cup reduced-sodium chicken broth

  • 2

    tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)

  • 2

    teaspoons cornstarch

  • 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.


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