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lemon pepper chicken stir fry with zucchini and asparagus in a wide horizontal shot, light glossy sauce flecked with black pepper, served in a white bowl over rice, garnished with lemon zest, on a bright table, natural light, shallow depth of field, landscape orientation

Lemon Pepper Chicken Stir Fry

This weeknight bowl features bright, zippy and light flavors thanks to a lemon sauce. The chicken and zucchini are peppery, while the asparagus adds an extra veggie crunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 2 lemons zested, juice from 1
  • 1 tsp coarse black pepper
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 zucchini sliced
  • 1 cup asparagus cut into 2-inch pieces

Method
 

  1. Whisk the lemon juice, lemon zest, black pepper, soy sauce, honey, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, zucchini, and asparagus and stir-fry 3 minutes until crisp-tender.
  4. Add the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until thickened, about 2 minutes.
  6. Finish with extra black pepper and serve over rice.

Notes

Don't be shy with the pepper here — it's half the personality of this dish.