This chicken and asparagus stir fry is chicken breast pieces and fresh asparagus, cooked to perfection and coated in a savory sauce. A light and healthy dinner that’s ready in under 30 minutes.
This asparagus stir fry is the best possible way to showcase this spring time veggie! Serve it over steamed rice for a complete meal.
It’s the time of the year where asparagus is inexpensive and prolific. We eat asparagus at least once a week in the spring, even my kids will readily devour it. This chicken and asparagus stir fry is fresh, healthy and uses simple ingredients that you probably already have in the house!
How to make chicken and asparagus stir fry
This stir fry starts with boneless skinless chicken breasts, which are cut into 1 inch pieces and sauteed to golden brown. Asparagus stalks are added to the pan, along with some garlic and ginger, then cooked until tender. The final step is a chicken broth and soy sauce based sauce, which is poured over the chicken and vegetables, then simmered until thickened.
How do you cook chicken for stir fry?
The most common way to cook chicken for stir fry is to saute it in oil over high heat. It’s important to make sure you don’t overcrowd you pan. The chicken should be in a single layer with a little space between each piece. If the chicken is too close together, it will steam rather than develop that golden brown crust you’re looking for. If you’re cooking a larger amount of chicken, you’ll want to work in batches to ensure the best results.
How to trim asparagus
When you buy a bunch of asparagus in the grocery store, the ends will need to be trimmed prior to using it in a recipe. The ends of asparagus stalks are woody and tough, and generally unpleasant to eat. The easiest way to trim your asparagus is to gently bend each stalk, and the woody part will snap right off. From there, you can use the trimmed stalks whole, or cut them into pieces as is called for in this recipe.
What sides go with stir fry?
My favorite way to serve stir fry is over steamed rice. I typically start a pot of rice at the same time that I start prepping my stir fry, that way everything is done at the same time. I also like to serve stir fry with quinoa, cauliflower rice, or Asian noodles like ramen, soba or chow mein noodles.
The next time you’re looking for dinner in a hurry, give this chicken and asparagus stir fry a try. Don’t have asparagus? Try it with broccoli, mushrooms, zucchini or bell peppers for a different yet equally delicious take!
More stir fry recipes
- Honey Garlic Shrimp Stir Fry
- Beef and Broccoli Stir Fry
- Honey Garlic Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Teriyaki Beef Stir Fry
Chicken and Asparagus Stir Fry
Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces
- salt and pepper to taste
- 1 lb asparagus stalks trimmed and cut into 1 1/2 inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 3/4 cup chicken broth
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
Instructions
- Heat the vegetable oil in a pan over medium high heat.
- Season the chicken with salt and pepper to taste.
- Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned.
- Add the asparagus to the pan and cook for 3-4 minutes or until tender.
- Add the garlic and ginger and cook for 30 seconds.
- In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
- Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, then serve.
Karlene Wilson says
It was delicious!! I added all my left over veggies that was expiring in my fridge great way to clean out the fridge of leftovers also added some fish sauce!
Virginia says
Really enjoy your receipts, especially this one, the only complaint is the sodium .. outside of that, will add to my favorite list of receipts I have collected from your Instagram post, sincerely your fan.
Leo says
I inherited a wok from my dad, as will as my love of cooking. This week I rediscovered the wok and found your recipe my little family of four enjoyed it immensely and we’ll definitely added to the recipe box.
Bea says
The sauce really makes this dish! I have served it over noodles and use whatever vegetables I have and it’s always yummy!
Rhonda says
This was really good! So simple and good flavor. I used boneless, skinless thigh fillets cut into 1″ chunks. I only had half a pound of asparagus so I also added a little broccoli, a whole bag of bean sprouts, and a little chopped red pepper. Served it next to some fried rice from the local Chinese place just because we already had it.
Debbie says
At the end of the week I sometimes have to google what do I make with these ingredients. I had chicken and asparagus and found this recipe, not only did we love this (and found it two weeks ago) we have since made this three times that’s how much we love it.
Thanks for the great recipe
Sara says
So glad you enjoyed it, thanks for reporting back!
Glenn Menein says
Wow, my wife found this recipe and made it tonight and it was great! I’m diabetic and this is a new favorite for sure. We had been wanting to try a bag of Hearts of palm linguine we recently found at Sprouts since rice is a guilty pleasure for me. The combination was so fabulous together. Thanks🤩