Spring is finally here and the fresh garden flavors are calling your name. It is 6pm on a Tuesday and you need dinner fast. You want something healthy but your family wants something delicious.
This chicken and asparagus stir fry is the answer to your busy night. It is bright, crisp, and ready in under 30 minutes. You will love how the tender chicken pairs with snappy asparagus stalks.
Why You’ll Love This Recipe
This recipe is a total winner for busy spring weeknights. It uses simple ingredients that you likely already have in your pantry. The honey-ginger sauce is sweet, savory, and perfectly glossy.
You get a balanced meal in one single pan. Cleanup is a breeze which means more time for you to relax. It is a high-protein dinner that actually tastes like a treat.
Simple Cooking Method
Making a great stir fry is all about the high heat and prep work. You will whisk your sauce together before you even touch the stove. This keeps the process stress-free and smooth once you start cooking.
Even if you are a beginner, you can master this technique easily. The trick is searing the chicken in batches so it gets golden. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
We use fresh seasonal produce and basic staples for the best flavor.
- 1 pound boneless skinless chicken breast, sliced into 1/4-inch strips
- 1 pound fresh asparagus, woody ends removed and cut into 2-inch sections
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup low-sodium chicken broth
- 2 tablespoons neutral vegetable oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
Step-by-Step Directions
- In a small mixing bowl, combine soy sauce, oyster sauce, honey, ginger, garlic, cornstarch, and chicken broth; whisk until smooth.
- Heat vegetable oil in a wok or large heavy-bottomed skillet over high heat until it reaches its smoke point.
- Add chicken strips in batches to avoid crowding; sear until browned and internal temperature reaches 165F (74C), then remove from pan.
- Add asparagus and red pepper flakes to the remaining oil in the pan; stir-fry for 3 minutes until tender-crisp.
- Return the chicken to the pan and pour the prepared sauce over the mixture.
- Toss continuously for 60-90 seconds until the sauce has thickened and glazed the ingredients.
- Remove from heat, finish with sesame oil, and serve immediately.
Best Ways to Enjoy It
Serve this glowing stir fry over a bed of fluffy white rice. For a lighter option, try it with quinoa or cauliflower rice. The sauce is so good you will want to soak up every drop.
Set the table with fresh lemon wedges for an extra bright pop. Pair it with a crisp glass of water or green tea. It is a satisfying meal that leaves you feeling energized.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh and tasty for up to three days. This makes it a fantastic choice for easy weekday lunches.
To reheat, simply pop it back into a hot skillet for a few minutes. You can also use the microwave for a quick 90-second heat. Add a splash of water if the sauce gets too thick.
Tips for Best Results
- Don’t skip whisking the sauce before you start the stove.
- Avoid crowding the pan so the chicken gets a nice golden sear.
- Snap the ends off the asparagus to remove the woody parts.
- Prep everything ahead of time because the cooking goes very fast.
- For a spring twist, add a handful of fresh peas or radishes.
- Garnish with sesame seeds or sliced green onions for a pretty look.
- Use a high-smoke point oil like canola or grapeseed for the best sear.
Easy Flavor Ideas
- Make it spicy by adding an extra teaspoon of red pepper flakes.
- Swap the chicken for shrimp or firm tofu for a different protein.
- Add cashews at the end for a crunchy texture your family will love.
- Use maple syrup instead of honey for a deeper, earthy sweetness.
Common Questions
Can I use frozen asparagus?
I recommend using fresh asparagus for the best texture. Frozen asparagus can become mushy when stir-fried at high heat. If you must use frozen, thaw it and pat it very dry first.
Is this recipe gluten-free?
You can easily make this gluten-free by using tamari instead of soy sauce. Also, ensure your oyster sauce is labeled gluten-free. It will still taste absolutely wonderful and savory.
How do I know the chicken is done?
The chicken should be golden brown on the outside and no longer pink. It usually takes about 3-5 minutes depending on the thickness. Use a meat thermometer to ensure it reaches 165 degrees.
I hope this fresh chicken and asparagus stir fry brings a little spring sunshine to your dinner table. It is so rewarding to cook something fast and healthy for your loved ones. Happy cooking!
— Lidia
Flavorful Chicken and Asparagus Stir Fry
Ingredients
- 1 pound boneless skinless chicken breast, sliced into 1/4-inch strips
- 1 pound fresh asparagus, woody ends removed and cut into 2-inch sections
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hone y
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic , minced
- 1 tablespoon cornstarc h
- 1/4 cup low -sodium chicken broth
- 2 tablespoons neutral vegetable oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a small mixing bowl, combine soy sauce, oyster sauce, honey, ginger, garlic, cornstarch, and chicken broth; whisk until smooth.
- Heat vegetable oil in a wok or large heavy-bottomed skillet over high heat until it reaches its smoke point.
- Add chicken strips in batches to avoid crowding; sear until browned and internal temperature reaches 165F (74C), then remove from pan.
- Add asparagus and red pepper flakes to the remaining oil in the pan; stir-fry for 3 minutes until tender-crisp.
- Return the chicken to the pan and pour the prepared sauce over the mixture.
- Toss continuously for 60-90 seconds until the sauce has thickened and glazed the ingredients.
- Remove from heat, finish with sesame oil, and serve immediately.
