Ingredients:

  • 5 lbs Boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1 tbsp Soy Sauce (for marinade)
  • 1 tsp Cornstarch (for marinade)
  • 1 tbsp Olive Oil (for searing)
  • 1 bunch Fresh Asparagus, woody ends snapped off, cut into 1.5-inch pieces
  • 1 large Red Bell Pepper, thinly sliced
  • 4 cloves Garlic, minced
  • 1 inch piece Fresh Ginger, grated
  • 1/2 cup Low-Sodium Chicken Broth
  • 1/4 cup Freshly squeezed Lemon Juice
  • 2 tbsp Honey
  • 1 tbsp Soy Sauce (for sauce)
  • 1 tsp Lemon Zest
  • 1 tsp Cornstarch (for thickening sauce)
  • Pinch of Red Pepper Flakes (optional)
  • 1 tbsp Unsalted Butter (optional)
  • 2 tbsp Fresh Parsley, chopped
  • Lemon wedges, for serving

Instructions:

  1. Prep the Chicken: In a medium bowl, toss the cut chicken pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Set aside.
  2. Mix the Sauce: In a separate small bowl, whisk together the broth, lemon juice, honey, 1 tbsp soy sauce, lemon zest, 1 tsp cornstarch, and pepper flakes (if using). Set aside.
  3. Sear the Chicken: Heat 1 tbsp olive oil in a large wok over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary). Cook for 3–4 minutes until golden brown and cooked through. Remove chicken and set aside.
  4. Sauté Aromatics & Veggies: Add a splash more oil if the wok is dry. Add minced garlic and grated ginger; sauté quickly for about 30 seconds until fragrant.
  5. Stir-Fry Asparagus & Pepper: Add the asparagus and red pepper to the wok. Stir-fry vigorously for 3–4 minutes until the asparagus is bright green and tender-crisp.
  6. Combine and Thicken: Return the cooked chicken to the wok. Give the prepared sauce mixture a quick re-whisk and pour it over the chicken and vegetables.
  7. Finish the Dish: Bring the mixture to a gentle simmer, stirring constantly for about 1 minute until the sauce thickens and coats everything beautifully. Stir in the optional tablespoon of butter for extra sheen, if desired.
  8. Serve: Remove from heat immediately. Stir in half of the fresh parsley. Serve immediately, garnished with remaining parsley and lemon wedges.