Honey Lemon Chicken Stir Fry with Asparagus and Mangos
Honey Lemon Chicken Stir Fry boasts the most tantalizing, sweet, refreshing lemon sauce bursting with crisp tender asparagus, red bell peppers and sweet mangoes (may sub pineapple) on your table in 30 minutes! This Honey Lemon Chicken Stir Fry recipe is bright and fresh spring on a plate!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4-6
Ingredients
1poundchicken breastspounded thin, cut into 1 inch pieces
1shallot, chopped
1red bell pepper, chopped
1/2poundasparagus, ends trimmed and chopped into 1” pieces
1cupmango, peeled and chopped (may sub 1 chopped pineapple)*
2-3teaspoonsSriracha/ Asian hot chili sauce(more or less to taste)
Instructions
Add Honey Lemon Sauce ingredients to a medium bowl and whisk to combine. Set aside.
Add Light Breading ingredients to a freezer bag and mix to combine. Add chicken and toss until evenly coated.
Heat 1 tablespoon olive/coconut oil over medium high heat in a large nonstick skillet. Remove chicken from bag, shaking off any excess breading and add chicken to skillet; saute 4-6 minutes, or until cooked through. Remove to a plate and wipe out skillet.
Add 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add red bell pepper and shallots and saute for 1 minute. Add asparagus, garlic and ginger and saute 30 seconds.
Stir sauce (to make sure cornstarch has not separated) and add to skillet along with mangoes and chicken. Simmer until sauce is thickened and vegetables are crisp tender, approximately 1-2 minutes depending on thickness of asparagus.
Taste and add additional salt, pepper, sriracha, if desired. Add more honey if you would like it sweeter, more lemon for more "sour/tang" to taste.
Garnish individual servings with green onions (optional).
Notes
*Pineapple can be slightly more tart than mangoes sometimes so if substituting pineapple, you might need to add a little honey to taste at the end of cooking.