Ingredients:

  • 5 lbs Chicken Breast (Boneless, skinless), sliced into thin strips
  • 1 Tbsp Low-Sodium Soy Sauce (or Tamari)
  • 1 Tbsp Cornstarch (or Plain Flour)
  • 1 tsp Neutral Cooking Oil (for marinade)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Chicken Stock (Low-sodium)
  • 1 Tbsp Honey or Granulated Sugar
  • 1 tsp Cornstarch (for slurry, dissolved in 1 Tbsp water)
  • Salt and Black Pepper, To taste
  • 1 bunch Asparagus, ends trimmed, cut into 1.5-inch pieces
  • 2 Tbsp Neutral Cooking Oil, Divided (for stir frying)
  • 1 Tbsp Fresh Ginger, minced finely
  • 3 cloves Garlic, minced
  • 1 small Shallot or Onion (Optional), thinly sliced
  • 1 tsp Lemon Zest, for finishing

Instructions:

  1. Marinate the Chicken: In a medium bowl, combine the sliced chicken strips, 1 Tbsp soy sauce, 1 Tbsp cornstarch, and 1 tsp oil. Toss well to coat. Set aside for 10 minutes.
  2. Make the Sauce Slurry: In a small bowl, whisk together the lemon juice, chicken stock, honey/sugar, and the cornstarch slurry (1 tsp cornstarch dissolved in 1 Tbsp water). Set aside.
  3. Cook the Chicken: Place the wok over high heat. Add 1 tablespoon of oil until shimmering. Add the marinated chicken, ensuring not to overcrowd the pan (cook in two batches if necessary). Cook for 3–4 minutes, flipping occasionally, until browned and cooked through. Transfer the cooked chicken to a clean bowl and set aside.
  4. Sauté the Aromatics and Asparagus: Add the remaining 1 tablespoon of oil to the wok. Reduce heat slightly to medium-high. Add the shallots (if using), ginger, and garlic. Sauté quickly for 30–60 seconds until fragrant. Add the asparagus pieces to the wok. Stir-fry for 3–5 minutes until the asparagus is bright green and crisp-tender.
  5. Combine and Finish: Return the cooked chicken to the wok with the vegetables. Give the prepared sauce mixture a final whisk and pour it immediately over the ingredients. Stir constantly until the sauce boils and thickens into a glossy glaze (about 1–2 minutes).
  6. Serve: Remove the wok from the heat. Stir in the lemon zest. Taste and adjust seasoning (salt/pepper) as needed. Transfer immediately to serving plates, served over rice or noodles.