Lemon Garlic Chicken & Asparagus Stir-fry

• Boneless, skinless chicken breasts

  15.9 oz
• Asparagus spears

  15.9 oz
• Garlic

  3 cloves
• Lemon

  1 piece
• Olive Oil

  2 tablespoons
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Pat chicken breasts dry and cut into 1-inch bite-sized pieces. Season with salt and black pepper.

2. 2

   Wash asparagus spears, trim off the tough woody ends, and cut them into 1-2 inch pieces.

3. 3

   Mince the garlic cloves. Halve the lemon and squeeze out its juice into a small bowl. Set aside.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

5. 5

   Add the chicken pieces to the hot skillet and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

6. 6

   Add the remaining 1 tablespoon of olive oil to the same skillet. Add the asparagus pieces and stir-fry for 3-5 minutes, or until tender-crisp. If needed, add a splash of water to help steam the asparagus.

7. 7

   Return the cooked chicken to the skillet with the asparagus. Add the minced garlic and stir-fry for 30 seconds until fragrant.

8. 8

   Pour the lemon juice over the chicken and asparagus, tossing everything to coat. Cook for another 1-2 minutes until the sauce has slightly reduced and coated the ingredients.

9. 9

   Serve immediately, optionally garnished with fresh lemon wedges.