Chicken And Asparagus Stir Fry

A Quick and Healthy Dinner Solution
Looking for a healthy stir fry recipe that’s as quick as it is delicious? This chicken and asparagus stir fry ticks all the boxes!
Packed with tender chicken, fresh asparagus, and a savory sauce, this dish comes together in under 30 minutes, making it the perfect weeknight dinner.
Whether you’re a fan of chicken asparagus recipes or simply searching for easy stir fry recipes, this one is sure to become a household favorite.
Asparagus stir fry recipes are known for their simplicity and vibrant flavors. By pairing crisp asparagus with juicy chicken, you’ll create a dish that’s not only nutrient-packed but also bursting with flavor.
This chicken asparagus recipe is ideal for anyone who craves a wholesome meal without spending hours in the kitchen.
I love making this dish during spring when asparagus is in season. It’s a great way to celebrate the fresh produce of the season while sticking to a healthy diet.
Plus, it’s versatile enough to pair with rice, and noodles, or even enjoy on its own. Ready to try the easiest chicken and asparagus recipe ever? Let’s dive in!
Why You’ll Love It
- Quick and Easy: This chicken and asparagus stir fry comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy and Nutritious: Loaded with lean protein and fiber-rich veggies, it’s a healthy stir fry option that satisfies.
- Flavorful Sauce: The savory, slightly tangy stir fry sauce ties everything together beautifully.
- Versatile: Serve it over steamed rice, quinoa, or even cauliflower rice for a low-carb option.
- Customizable: Swap out asparagus for your favorite vegetables or add a spicy kick with chili flakes.
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Ingredient List
For the Stir Fry:
- 2 tablespoons vegetable oil (divided)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, sliced (optional, for added color)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
Optional Garnish:
- Sesame seeds
- Chopped green onions
Kitchen Tools Needed
- Large Skillet or Wok: A wide, heavy-bottomed skillet or wok is ideal for stir-frying, as it ensures even cooking and prevents overcrowding.
- Sharp Knife: For cutting the chicken and asparagus into uniform pieces.
- Cutting Board: A sturdy surface for prepping ingredients.
- Mixing Bowls: To combine the sauce ingredients and marinate the chicken if desired.
- Tongs or Spatula: For stirring and flipping the ingredients in the skillet.
- Measuring Cups and Spoons: For precise measurements of the sauce ingredients.
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Cooking Instructions
- Prepare the Ingredients:
- Cut the chicken into bite-sized pieces and trim the asparagus.
- Mince the garlic and grate the ginger.
- Mix the sauce ingredients (soy sauce, oyster sauce, honey, sesame oil, and cornstarch slurry) in a small bowl.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 5-7 minutes until golden brown and cooked through.
- Remove the chicken and set aside.
- Sauté the Vegetables:
- Add the remaining 1 tablespoon of oil to the skillet.
- Toss in the asparagus (and red bell pepper, if using) and cook for 3-5 minutes until crisp-tender.
- Add the garlic and ginger, stirring for 30 seconds until fragrant.
- Combine Everything:
- Return the cooked chicken to the skillet.
- Pour the sauce over the chicken and vegetables.
- Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Serve:
- Remove from heat and garnish with sesame seeds and chopped green onions if desired.
- Serve hot over rice or noodles.

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Tips and Tricks for Success
- Cut Ingredients Uniformly: Ensure the chicken and asparagus are cut into similar-sized pieces for even cooking.
- Don’t Overcrowd the Pan: If your skillet is too small, cook the chicken and vegetables in batches to maintain a good sear.
- Prep Ahead: Have all your ingredients chopped and the sauce mixed before you start cooking. Stir fry recipes move quickly!
- Adjust to Taste: Feel free to tweak the sauce by adding more honey for sweetness or chili flakes for spice.
- Use Fresh Ingredients: Fresh garlic and ginger add a depth of flavor that’s hard to replicate with pre-made substitutes.
With these tips, your chicken asparagus stir fry will come out perfect every time!
Ingredient Substitutions and Variations
- Vegetables: Substitute asparagus with broccoli, green beans, or snap peas for a different take on the recipe.
- Protein: Swap chicken with shrimp, tofu, or beef strips for variety.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Low-Carb Option: Serve over cauliflower rice or enjoy it on its own.
- Spice It Up: Add a dash of sriracha or red chili flakes for some heat.
Serving Suggestions
- Serve the stir fry over steamed jasmine rice or brown rice for a hearty meal.
- Pair it with quinoa or rice noodles for a twist.
- For a low-carb option, serve over cauliflower rice or zucchini noodles.
- Add a side of miso soup or a simple Asian cucumber salad for a complete meal.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen the sauce.
- Freezing: While fresh is best, you can freeze the cooked stir fry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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FAQ
1. Can I make this recipe ahead of time? Yes! You can prep all the ingredients and mix the sauce ahead of time. Store them in separate containers in the fridge and cook when ready.
2. What can I use instead of oyster sauce? You can substitute oyster sauce with hoisin sauce or a mix of soy sauce and a little sugar.
3. How do I know when the chicken is cooked? The chicken is cooked when it’s no longer pink in the center and the juices run clear. A meat thermometer should read 165°F (74°C).
4. Can I double the recipe? Absolutely! Just make sure to cook in batches to avoid overcrowding the skillet.
5. Is this dish spicy? Not inherently, but you can add spice by including chili flakes, sriracha, or sliced chili pepper.

Chicken and Asparagus Stir Fry
Equipment
- Large Skillet or Wok
- Sharp Knife
- Cutting board
- Mixing Bowls
- Tongs or Spatula
- Measuring cups and spoons
Ingredients
For the Stir Fry:
- 2 tablespoons vegetable oil divided
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 red bell pepper sliced (optional, for added color)
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening
Optional Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Prepare the Ingredients:
- Cut the chicken into bite-sized pieces and trim the asparagus. Mince the garlic and grate the ginger.
- Mix the sauce ingredients (soy sauce, oyster sauce, honey, sesame oil, and cornstarch slurry) in a small bowl.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Sauté the Vegetables:
- Add the remaining 1 tablespoon of oil to the skillet. Toss in the asparagus (and red bell pepper, if using) and cook for 3-5 minutes until crisp-tender.
- Add the garlic and ginger, stirring for 30 seconds until fragrant.
Combine Everything:
- Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables.
- Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Serve:
- Remove from heat and garnish with sesame seeds and chopped green onions if desired. Serve hot over rice or noodles.
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.