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.

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Chicken and asparagus stir fry in a savory brown sauce.

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.

A skillet of seared chicken and asparagus.

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.

Chicken and asparagus stir fry in a skillet with a serving spatula.

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.

A bowl of chicken and asparagus stir fry served over steamed rice.

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

4.95 from 59 votes

Chicken and Asparagus Stir Fry

AuthorSara Welch
Chicken and asparagus stir fry in a savory brown sauce.
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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Main Course
Cuisine Asian
Serves 4


  • 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


  • 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.


Calories: 218kcal | Carbohydrates: 8g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 446mg | Potassium: 693mg | Fiber: 2g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 10.8mg | Calcium: 36mg | Iron: 3mg

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Recipe Rating


  1. I really enjoyed this recipe. I doubled the amount of ginger, as I love ginger. Everything else was the same. Thank you for this easy and tasty recipe!

  2. My chicken was sliced thin on my meat slicer because it was pretty much still frozen. So I did my vegetables first then my chicken. Then my garlic and ginger. I did double the sauce it cause I love sauce on my rice. Was a delicious diner time meal. Oh, I did add onion. Thanks for the guidance!!

  3. Loved this recipe. I used coconut aminos and didn’t add any extra salt to keep things low sodium. Also added some crushed red pepper for a little heat. Will definitely make again!

  4. 5 stars
    This was so easy and delicious! I used coconut sugar instead of white sugar, and I used ½ pound more chicken. There was plenty of sauce, and it all came together lightening fast!

  5. 5 stars
    Solid recipe. I added some onion and mushrooms with the asparagus, and a splash of Maggi seasoning (liquid MSG) to the sauce. Served over noodles and garnished with some sesame seeds and green onion. My husband said it tasted like it came from a decent cheap Chinese restaurant.

  6. 3 stars
    I love almost every recipe you share. I thought this looked yummy, but we thought it was average. Can’t quite put my finger on it. I thought it tasted like too much soy sauce. My husband didn’t find that to be an issue but said he didn’t love it. Probably won’t make again.

  7. 5 stars
    I have made several different stir fry recipes using my Blackstone grill, but this one was absolutely delicious and easy to make. Grilled the chicken and asparagus on the flat top griddle and then added to the pan with the sauce. I didn’t have any cornstarch so I substituted self rising flour. I didn’t have any fresh garlic but used garlic powder and garlic infused olive oil. It was still great. No ginger either but I don’t know how it could have been any better with it. Delicious and so quick and easy. Make sure you use the thickest asparagus tips you can find, not the skinny stalks. I think next time I will add some sesame seeds to the mixture too.

    1. Easy recipe! I thought it needed more zip of flavor. My husband said to add more ginger next time..I used ginger powder. Maybe I need fresh??

  8. Should have read these comments and doubled the sauce it was soooooooooooo good! I used fresh broccoli and chicken fillets. Next time I want to try it with some carrots, fresh baby corn, and mushrooms.

  9. 5 stars
    This was easy, fast and delicious. For 2 of us, we only had half tonight and I may make some extra sauce for the leftovers tomorrow! Should have read those comments first!! lol

  10. 5 stars
    Super easy and very tasty! It was a great find this evening when I was lacking time and kitchen inspiration. Thanks for sharing!

  11. 5 stars
    I LOVE THIS RECIPE!! The best part is that other recipes have you pulling stuff in and out of the pan. This one you just put it in the pan and leave it.! The flavors are amazing and dinner is on the table n record time. This is one of those easy recipes that tastes and looks like you slaved over the hot stove all day. I will definitely keep up that notion! shhhhhhh it will be our secret. 🙂

  12. 5 stars
    Hands down the best stir fry sauce I have found. Great with ANY veggies in this recipe. I also doubled the sauce like a few recommended. You can’t go wrong with this one.

    1. 5 stars
      This was the best homemade chicken and asparagus stir fry I have had and it was easy to make. I added mushrooms so delicious. I will make this again and I have already pinned the other stir fry recipes on this page.