Mealime recipe · lives on in MealPot
Lemon Chicken & Asparagus Stir Fry with Cauliflower Rice
- 40 min
- 2–6 servings
- 403 kcal / serving
A tender lemon chicken with bright asparagus served over cauliflower rice. The mix of savory sauce and crisp vegetables makes a weeknight stir fry that's quick, light, and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 1 medium headcauliflower
- ½ lbchicken breasts, boneless skinless
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½lemon
- lemons
From the pantry: black pepper, cornstarch, honey, salt, soy sauce, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · grater or food processor · measuring spoons · mixing bowls · stainless steel skillet · stirring spoon · vegetable peeler · whisk or fork
Directions
- Rice the cauliflower by washing it and removing any tough stems, then grate or pulse in a processor until it resembles grains. Set aside in a large bowl.
- Warm a skillet with a small amount of oil over medium-high heat. Add the riced cauliflower and cook while stirring until lightly browned and tender, about 7–10 minutes. Transfer to the bowl and keep warm.
- Mince the garlic and either grate or mince the ginger. Zest the lemon and set the zest aside with the minced aromatics.
- Whisk together a slurry with cornstarch and water, then add the garlic, ginger, lemon zest and juice, soy sauce, and honey. Whisk until smooth and set aside.
- Wash the asparagus, trim the woody ends, and cut into 2-inch pieces. Place in a bowl.
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- When ready, add a bit more oil to the skillet and cook the chicken until browned and cooked through, about 2–3 minutes. Move the chicken to a plate.
- Add a touch more oil to the skillet, then cook the asparagus until bright green and just tender, 3–4 minutes. Return the chicken to the pan and pour in the sauce.
- Stir everything together until heated through and the sauce has thickened, about 1–2 minutes. Serve the stir fry over the warm cauliflower rice.
Two tips
- Prep the cauliflower rice and aromatics earlier in the day for a quicker finish. Store any leftovers in an airtight container for up to 2 days.
- Swap in broccoli for the asparagus if you prefer, or serve the stir fry over the cauliflower rice with a squeeze of lemon on top.
Nutrition per serving
- Calories
- 403 kcal
- Protein
- 35 g
- Carbs
- 32 g
- Fat
- 18 g
- Fiber
- 9 g
- Sodium
- 144 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.