Lemon Chicken with Asparagus and Soy Glaze (Print version)
Tender chicken and crisp asparagus tossed in a bright lemon soy glaze for a fast one-pan dinner.
# Ingredients:
For the chicken and asparagus
01 -
1 1/4 lb (565 g) boneless skinless chicken breasts, thinly sliced
02 -
1 tablespoon neutral oil
03 -
3/4 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
For the lemon soy glaze
06 -
1/3 cup (80 ml) low-sodium soy sauce
07 -
1/4 cup (60 ml) low-sodium chicken broth
08 -
2 tablespoons fresh lemon juice
09 -
1 teaspoon finely grated lemon zest, plus more for serving
10 -
1 tablespoon honey
11 -
2 cloves garlic, minced
12 -
1 teaspoon grated fresh ginger
13 -
1 teaspoon cornstarch
14 -
1 teaspoon toasted sesame oil
To serve
15 -
3 cups cooked rice
16 -
2 scallions, thinly sliced
17 -
1 teaspoon sesame seeds
18 -
Lemon wedges
# Instructions:
01 -
In a small bowl, whisk together soy sauce, chicken broth, lemon juice, lemon zest, honey, garlic, ginger, cornstarch, and sesame oil until smooth.
02 -
Pat the sliced chicken dry. Toss with salt, pepper, and half of the neutral oil.
03 -
Heat a large skillet over medium-high heat. Add the remaining oil, then cook the chicken in a single layer for 3-5 minutes, stirring once or twice, until lightly browned and cooked through. Transfer to a plate.
04 -
Add the asparagus to the same skillet. Stir-fry for 2-4 minutes until bright green and tender-crisp.
05 -
Return the chicken to the skillet. Whisk the glaze once more, pour it in, and toss for 1-2 minutes until glossy and lightly thickened.
06 -
Spoon over cooked rice. Finish with scallions, sesame seeds, extra lemon zest, and lemon wedges.
# Good to know:
01 -
Best served right away while the asparagus is still crisp.
02 -
Use tamari instead of soy sauce for a gluten-free version.
03 -
Cut chicken evenly so it cooks at the same speed.