30-Minute Lemon Basil Chicken Stir-Fry
Bright, fresh stir-fry balancing tender chicken strips with crisp asparagus, mushrooms, and sun-dried tomatoes in a tangy lemon-basil sauce. The cornstarch-thickened sauce clings to vegetables and protein, while sesame seeds add nuttiness. Perfect for quick weeknight dinners when you need something restaurant-quality but ready in under 30 minutes. This version emphasizes citrus and herbs over soy, making it lighter and more elegant than standard Asian stir-fries.
Ingredients
- ⅓ cup water
- 2 tablespoon lemon juice
- 1 tablespoon fresh basil leaves, chopped
- 2 teaspoon cornstarch
- ½ teaspoon lemon zest, freshly grated
- ¼ teaspoon salt
- ¼ teaspoon coarse ground pepper
- 2 tablespoon butter
- 1 pound fresh asparagus, cut into 2-inch pieces
- 1 large onion, cut into thin wedges
- 8 ounce fresh mushrooms, sliced
- ½ cup sun-dried tomatoes in olive oil, drained, cut into 1/4-inch strips
- 4 4-ounce boneless skinless chicken breast, cut into 1/2-inch strips
- 1 tablespoon toasted sesame seed
Instructions
- 1
Combine water, lemon juice, basil, cornstarch, lemon zest, salt, and pepper in small bowl; set aside.
- 2
Melt butter in 12-inch skillet over medium-high heat until sizzling.
- 3
Add asparagus and onion; cook, stirring constantly, 4 minutes.
- 4
Add mushrooms and sun-dried tomatoes; continue cooking, stirring constantly, 3-4 minutes until asparagus is crisply tender.
- 5
Transfer vegetables to plate.
- 6
Add chicken strips to skillet; cook over medium-high heat, stirring constantly, 3-5 minutes until no longer pink.
- 7
Push chicken to skillet edge; stir sauce mixture and pour into center of skillet.
- 8
Cook, stirring constantly, 1-2 minutes until thickened.
- 9
Return vegetables to skillet; stir to coat with sauce.
- 10
Cook, stirring constantly, 1 minute until heated through.
- 11
Transfer to serving plate; sprinkle with sesame seeds.
Tips
Keep heat high and stir constantly; this prevents sticking and ensures even cooking of vegetables and chicken in about 15 minutes total.
Drain sun-dried tomatoes well to avoid excess oil pooling in the finished dish; their concentrated flavor is potent enough.
Have all ingredients prepped and sauce mixed before cooking begins; stir-frying happens quickly.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat in skillet over medium heat, stirring gently, 2-3 minutes. Sauce may thicken further upon cooling.
Chop all vegetables up to 8 hours ahead; store in separate containers. Mix sauce up to 1 day ahead. Do not cook until serving.
Over rice, noodles, or couscous. Serve immediately while vegetables are crisp-tender and sauce is glossy.
Common Mistakes
Overcook asparagus to avoid mushy, pale texture; remove when still bright green and crisp.
Skip constant stirring to avoid uneven cooking and stuck-on bits that burn.
Add sauce too early to avoid premature thickening before chicken finishes cooking.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I prep the chicken ahead of time?
Yes, cut and store chicken strips in the coldest part of the fridge for up to 8 hours. Keep separate from other ingredients to prevent cross-contamination. Cook straight from cold for best texture.
What if I don't have fresh basil?
Use 1 teaspoon dried basil mixed into the sauce, or substitute fresh tarragon or Italian parsley for a similar herbaceous note. Dried oregano works in a pinch but tastes earthier.
How long does this keep as leftovers?
Refrigerate in airtight container up to 3 days. The sauce thickens more upon cooling; thin with a splash of water or broth when reheating. Do not freeze; the vegetable texture suffers.