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AIR FRYER CHICKEN BREAST ASPARAGUS LEMON centered hero view, clean and uncluttered
Thomas Baker

Air Fryer Chicken Breast Asparagus Lemon Easy Weeknight Dinner

This Air Fryer Chicken Breast Asparagus Lemon recipe is a simple chicken recipe perfect for an easy dinner or a family dinner on busy weeknights. With fresh lemon, garlic, and ginger adding bright flavors, it's a healthy and fast air fryer dinner that you'll want to make again and again.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds skinless chicken breast cut into 1-inch cubes
  • Kosher salt to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce Coconut aminos for GF or W30
  • 2 teaspoons cornstarch arrowroot powder or tapioca starch for whole30
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil divided
  • 1 bunch asparagus ends trimmed cut into 2-inch pieces
  • 6 cloves garlic chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper to taste

Method
 

  1. Season the chicken lightly with kosher salt.
  2. Combine chicken broth and soy sauce in a small bowl and set aside.
  3. Mix cornstarch with water in another bowl until smooth.
  4. Heat a large non-stick wok over medium-high heat and add a teaspoon of oil once hot.
  5. Sauté the asparagus until just tender and crisp, about 3 to 4 minutes.
  6. Add chopped garlic and fresh ginger, cooking until fragrant and lightly browned, approximately 1 minute, then remove from heat.
  7. Turn heat to high and add another teaspoon of oil; cook half of the chicken cubes until golden brown and fully cooked, around 4 minutes per side.
  8. Remove cooked chicken and repeat with the remaining oil and chicken.
  9. Pour in the soy sauce mixture and bring it to a boil, letting it reduce for 1 to 1 1/2 minutes.
  10. Whisk in lemon juice and the cornstarch slurry, stirring continuously until the sauce thickens.
  11. Return the chicken and asparagus to the wok, toss everything to combine well, then remove from heat and serve immediately.

Notes

  • For a gluten-free option, substitute soy sauce with coconut aminos. Leftovers keep well refrigerated for up to 3 days. Serve with steamed rice or noodles for a fuller meal.