Chicken and Asparagus Stir-fry Recipe
Prep time
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The One Dish Chicken and Asparagus Dinner, so easy with a boost of flavor from lemon and pistachios.
Recipe type: Entree
Cuisine: American
Serves: 4
  • 1 pound boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 bundle of asparagus
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon parsley
  • 1 teaspoon herbs de provence (or herbs of your choice)
  • zest of ½ lemon
  • juice of ½ lemon
  • 1 tablespoon capers
  • ½ teaspoon sea salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ cup chopped roasted salted pistachios
  1. Cut chicken into bite sized pieces. You can also slice chicken breasts through middle lengthwise and make small pieces that way.
  2. Trim asparagus. Using a potato peeler, peel asparagus from about ¾ from bottom, getting strings off. Cut off 1 inch of bottoms (or woody part). Cut into 2 inch pieces. Set aside.
  3. Heat oil in pan. Add in shallots until softened.
  4. Add garlic for about 1 minute.
  5. Add chicken and turn heat very low so as to not dry or brown.
  6. Season with salt and pepper.
  7. Once chicken is cooked add in asparagus, lemon juice, zest, capers, herbs.
  8. Once asparagus is cooked through, season again with salt and pepper to taste.
  9. If you are adding in purple potatoes, they should be boiled and peeled first. Cut into quarters and cook until heated through.
Recipe by Spinach Tiger at