Ginger-Lemon Chicken and Asparagus Stir Fry

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir fry combining tender chicken thighs with crisp asparagus in a tangy ginger-lemon sauce, perfect for a quick and healthy dinner. This Asian fusion recipe (gluten-free), ready in about 25 minutes, pairs boneless skinless chicken thighs, fresh asparagus, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1 lb, trimmed and cut into 2-inch pieces fresh asparagus
1 tbsp, grated fresh ginger
3, minced garlic cloves
3 tbsp, freshly squeezed lemon juice
2 tbsp soy sauce
1 tbsp honey
1 tsp cornstarch
2 tbsp vegetable oil
1/4 cup water
1/4 tsp (optional) red pepper flakes
2, sliced for garnish green onions

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Instructions

Step 1: Slice 1 lb boneless skinless chicken thighs into thin strips about 1/2 inch thick.
Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken strips and sauté for 4-5 minutes until lightly browned and cooked through.
Step 4: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the skillet; stir constantly for 30 seconds until fragrant.
Step 5: Toss in 1 lb asparagus pieces and cook for 3 minutes until bright green and slightly tender but still crisp.
Step 6: Pour the prepared lemon-soy sauce over the chicken and asparagus, stirring to coat evenly. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
Step 7: If using, sprinkle 1/4 tsp red pepper flakes and stir in.
Step 8: Remove from heat and garnish with 2 sliced green onions before serving.