Chicken and Asparagus Stir Fry
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.
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
Nutritional Value (Estimate Per Serving):
Calories: ~250-300 kcal/ Protein: ~30-35g/ Fat: ~12-15g/ Carbohydrates: ~15-20g/Dietary Fiber: ~3-4g/ Sugars: ~6-8g / Sodium: ~700-800mg
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Nutrition Disclaimer:
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.
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.