I just made an Asparagus Stir Fry that turns plain chicken breast into a glossy, savory dinner you’ll actually want on a weeknight.

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I’m obsessed with this Asparagus Stir Fry because it hits every craving I have for fresh asparagus and juicy chicken breasts, Chicken And Vegetables. It’s bold, glossy, and loud in the way.

I love the snap of the fresh asparagus against tender chicken; that contrast keeps me coming back. And the sauce clings like it means business.

No fluff, just bright, savory, slightly sweet bites that make weekday dinners feel less boring. I don’t care if it sounds basic.

Give me this on repeat. I’ll eat it straight from the pan, zero shame every week and call it dinner.

Ingredients

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Chicken breasts: juicy protein that soaks up sauce nicely.
Asparagus: crisp green snap and bright, fresh bite.
Vegetable oil: neutral heat for quick, hot cooking.
Sesame oil: nutty finish you’ll notice in small amounts.
Garlic: punchy aroma that wakes the whole dish.
Ginger: warm zing that cuts through richness.
Green onions: fresh, mild onion pop and color.
Soy sauce: salty umami base, keeps things savory.
Oyster sauce: glossy depth and slightly sweet richness.
Rice vinegar: light tang that lifts everything up.
Sugar or honey: subtle sweetness to balance salt.
Chicken broth: adds body without overpowering flavor.
Cornstarch (sauce): thickens sauce so it clings nicely.
Cornstarch (coating): helps chicken get a light sear.
Salt and pepper: simple seasoning that ties it together.
Sesame seeds: optional crunch and toasty visual pop.

Ingredient Quantities

1 lb boneless skinless chicken breasts, thinly sliced (about 2 small breasts)

1 lb fresh asparagus, woody ends trimmed and cut into 1 1/2 inch pieces

2 tablespoons vegetable oil, plus 1 teaspoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

3 green onions, sliced on the diagonal

3 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar or dry sherry

1 teaspoon granulated sugar or honey

1/2 cup low sodium chicken broth or water

1 tablespoon cornstarch, plus 1 teaspoon cornstarch for coating

Salt and freshly ground black pepper, to taste

Optional: 1 teaspoon toasted sesame seeds for garnish

How to Make this

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1. Pat the chicken dry and toss with 1 teaspoon cornstarch, a pinch of salt and pepper, set aside while you prep everything else.

2. Whisk together the sauce: 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar or dry sherry, 1 teaspoon sugar or honey, 1 tablespoon cornstarch and 1/2 cup chicken broth or water. Stir until the cornstarch is dissolved.

3. Trim woody ends from the asparagus and cut into 1 1/2 inch pieces. Slice the green onions on the diagonal, mince the garlic and ginger.

4. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer and cook, without crowding, about 2 to 3 minutes per side until golden and just cooked through. Remove chicken to a plate.

5. If needed add a little more oil to the pan, then add the asparagus. Stir fry 3 to 4 minutes until bright green and crisp tender. Toss in the garlic and ginger in the last minute, don’t let them burn.

6. Return the chicken to the pan with the asparagus. Give the sauce a quick stir then pour it over the chicken and veggies.

7. Cook, stirring, until the sauce thickens and coats everything, about 1 to 2 minutes. Taste and adjust with salt and pepper if needed.

8. Turn off the heat and drizzle 1 teaspoon sesame oil over the stir fry, toss to combine. Mix in the sliced green onions, saving a few for garnish if you like.

9. Serve immediately over rice or noodles, sprinkle with optional toasted sesame seeds and those reserved green onion slices.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife (for slicing chicken and cutting asparagus)
3. Measuring spoons and measuring cups
4. Small bowl and whisk or fork (to mix the sauce)
5. Large skillet or wok
6. Spatula or tongs (for stir frying and tossing)
7. Plate and paper towels (to rest the cooked chicken)
8. Small bowl or ramekin (to toss chicken with cornstarch)
9. Measuring cup or ladle (for the chicken broth)
10. Garlic press or small grater (for the ginger and garlic)

FAQ

Q: Can I use frozen asparagus instead of fresh?

A: You can, but thaw it completely and pat dry first. Frozen asparagus tends to be softer, so add it at the end of cooking just to heat through, otherwise it gets mushy.

Q: What can I substitute for oyster sauce if I dont have any?

A: Mix 2 teaspoons soy sauce with 1 teaspoon hoisin or a tiny bit of fish sauce if you like. It wont be exactly the same, but it gives a similar savory depth.

Q: How do I keep the chicken tender and not rubbery?

A: Slice it thin against the grain, coat with the 1 teaspoon cornstarch and a pinch of salt, then cook fast over high heat. Don’t overcook it, pull it out as soon as it’s just done and add back later with sauce.

Q: Can I make this gluten free?

A: Yes. Use tamari or a gluten free soy sauce and make sure the oyster sauce is gluten free or swap with extra tamari plus a touch of sugar. Check any bottled broths too.

Q: Is there a way to make the sauce thicker or thinner?

A: To thicken, mix a little more cornstarch with cold water and stir it in while simmering until it thickens. To thin, add a bit more chicken broth or water until you get the texture you want.

Q: Can I prep this ahead for a quick weeknight dinner?

A: Totally. Slice the chicken and asparagus and keep them in separate containers in the fridge. Mix the sauce ahead too. When youre ready, just stir fry quickly and dinner is done in about 10 minutes.

Chicken And Asparagus Stir Fry Recipe Substitutions and Variations

Chicken breasts: swap for shrimp (peeled deveined, cook a couple minutes each side) or firm tofu (press, cube and pan fry until golden)
Asparagus: use broccoli florets or sugar snap peas for a similar crunch and quick cooking time
Low sodium soy sauce: try tamari for a gluten free version or coconut aminos if you want something a bit sweeter
Cornstarch: arrowroot works great for thickening and gives a clearer sauce, or use all purpose flour (use a bit more) if thats what you got

Pro Tips

1. Pat the chicken really dry before you toss on the cornstarch, it helps get a nice golden crust, and dont overcrowd the pan or the meat will steam instead of sear.

2. Cook the asparagus until its bright green but still got a little snap, you can blanch it in boiling water for 30 seconds then shock in ice water if you want extra consistent texture and color.

3. Whisk the sauce well and taste it before adding, you can tweak sweetness or salt with a little more honey or soy, and if it seems thin, give the cornstarch another quick stir in cold water then add it gradually.

4. Finish off with the sesame oil and green onions right at the end, they lose their flavor with too much heat; and if you like extra crunch, sprinkle toasted sesame seeds or chopped roasted peanuts on top.

Chicken And Asparagus Stir Fry Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made an Asparagus Stir Fry that turns plain chicken breast into a glossy, savory dinner you’ll actually want on a weeknight.

Servings

servings

Calories

349

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife (for slicing chicken and cutting asparagus)
3. Measuring spoons and measuring cups
4. Small bowl and whisk or fork (to mix the sauce)
5. Large skillet or wok
6. Spatula or tongs (for stir frying and tossing)
7. Plate and paper towels (to rest the cooked chicken)
8. Small bowl or ramekin (to toss chicken with cornstarch)
9. Measuring cup or ladle (for the chicken broth)
10. Garlic press or small grater (for the ginger and garlic)

Ingredients

1 lb boneless skinless chicken breasts, thinly sliced (about 2 small breasts)
1 lb fresh asparagus, woody ends trimmed and cut into 1 1/2 inch pieces
2 tablespoons vegetable oil, plus 1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
3 green onions, sliced on the diagonal
3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar or dry sherry
1 teaspoon granulated sugar or honey
1/2 cup low sodium chicken broth or water
1 tablespoon cornstarch, plus 1 teaspoon cornstarch for coating
Salt and freshly ground black pepper, to taste
Optional: 1 teaspoon toasted sesame seeds for garnish

Directions

Pat the chicken dry and toss with 1 teaspoon cornstarch, a pinch of salt and pepper, set aside while you prep everything else.
Whisk together the sauce: 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar or dry sherry, 1 teaspoon sugar or honey, 1 tablespoon cornstarch and 1/2 cup chicken broth or water. Stir until the cornstarch is dissolved.
Trim woody ends from the asparagus and cut into 1 1/2 inch pieces. Slice the green onions on the diagonal, mince the garlic and ginger.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer and cook, without crowding, about 2 to 3 minutes per side until golden and just cooked through. Remove chicken to a plate.
If needed add a little more oil to the pan, then add the asparagus. Stir fry 3 to 4 minutes until bright green and crisp tender. Toss in the garlic and ginger in the last minute, don't let them burn.
Return the chicken to the pan with the asparagus. Give the sauce a quick stir then pour it over the chicken and veggies.
Cook, stirring, until the sauce thickens and coats everything, about 1 to 2 minutes. Taste and adjust with salt and pepper if needed.
Turn off the heat and drizzle 1 teaspoon sesame oil over the stir fry, toss to combine. Mix in the sliced green onions, saving a few for garnish if you like.
Serve immediately over rice or noodles, sprinkle with optional toasted sesame seeds and those reserved green onion slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.