Chicken and Asparagus Stir Fry Recipe

Introduction

This Chicken and Asparagus Stir Fry is a quick and flavorful weeknight dinner that combines tender chicken with crisp asparagus and a savory sauce. Ready in under 30 minutes, it’s perfect for a healthy and satisfying meal.

Ingredients

• 250 grams boneless skinless chicken breast or thigh
• 250 grams asparagus
• 3 cloves garlic, minced
• 1 onion, sliced
• 2-3 tbsp cooking oil (neutral oil)
• Salt to taste (to sprinkle over asparagus)

Chicken Marinade

• 2 tsp soy sauce
• 1 tsp cornstarch
• 2 tsp sesame oil
• ¼ tsp baking soda

Stir Fry Sauce Ingredients

• 1 tbsp oyster sauce
• 2 tsp soy sauce
• 1 tsp dark soy sauce

Instructions

1. Step 1: Slice the chicken breast thinly. Toss it with soy sauce, sesame oil, cornstarch, and baking soda. Let it marinate for at least 15 minutes while preparing other ingredients.
2. Step 2: Snap off the woody ends of the asparagus, slice the rest diagonally, and halve any thick stalks for even cooking. Mince garlic cloves and slice the onion thinly, separating the layers.
3. Step 3: Heat a tablespoon of oil in a pan or wok over medium-high heat. Stir fry asparagus for one minute, sprinkle with salt, add onion, and toss for another minute. Remove vegetables from the pan and set aside.
4. Step 4: Add more oil to the same pan. Sear the chicken slices on one side, then add minced garlic. Cook until the chicken is about 80% done.
5. Step 5: Return asparagus and onions to the pan. Add oyster sauce, soy sauce, and dark soy sauce. Toss everything together until well coated and glossy. Drizzle with a little sesame oil before turning off the heat.

Tips & Variations

• Use chicken thigh for juicier meat or chicken breast for a leaner option.
• For extra flavor, add a splash of rice wine or a pinch of white pepper to the marinade.
• Swap asparagus with green beans or snap peas if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep the chicken tender and vegetables crisp. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this dish?

Yes, but thaw and drain frozen asparagus well before cooking to avoid excess water in the stir fry.

What can I serve with Chicken and Asparagus Stir Fry?

This dish pairs well with steamed rice, noodles, or even cauliflower rice for a low-carb meal.

Chicken and Asparagus Stir Fry Recipe

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A quick and flavorful Chicken and Asparagus Stir Fry that combines tender marinated chicken breast with crisp asparagus and aromatic garlic and onions, all cooked together in a savory soy-based sauce. Perfect for a healthy weeknight meal packed with protein and vibrant vegetables.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 tsp Soy sauce
• 1 tsp Cornstarch
• 2 tsp Sesame oil
• ¼ tsp Baking soda

Main Ingredients

• 250 grams Boneless skinless chicken breast or thigh, thinly sliced
• 250 grams Asparagus
• 3 cloves Garlic, minced
• 1 Onion, thinly sliced
• 2–3 tbsp Cooking oil (neutral oil such as vegetable or canola)
• Salt to taste

Stir Fry Sauce

• 1 tbsp Oyster sauce
• 2 tsp Soy sauce
• 1 tsp Dark soy sauce

Instructions

1. Marinate The Chicken: Slice the chicken breast thinly and toss it with 2 teaspoons soy sauce, 2 teaspoons sesame oil, 1 teaspoon cornstarch, and ¼ teaspoon baking soda. Let it marinate for at least 15 minutes to tenderize and infuse flavors.
2. Prepare and Stir Fry Asparagus First: Snap off the woody ends of the asparagus and slice the remaining stalks diagonally. Halve any thick pieces for even cooking. Mince the garlic cloves and slice the onion thinly, separating layers for quick cooking. Heat a tablespoon of neutral oil in a pan or wok over medium-high heat. Stir fry asparagus for about 1 minute, sprinkle a pinch of salt, then add the sliced onion and toss for another minute until asparagus is crisp-tender and onions are slightly translucent. Remove this mixture from the pan and set aside.
3. Stir Fry the Chicken: In the same pan, add a bit more oil if needed. Place marinated chicken slices in a single layer and sear on one side until starting to brown. Add minced garlic and continue cooking, stirring, until the chicken is about 80% cooked through.
4. Add Seasoning and Finish the Dish: Return the cooked asparagus and onion to the pan with the chicken. Add 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 1 teaspoon dark soy sauce. Toss everything together vigorously until all ingredients are evenly coated and glossy. Drizzle with a little sesame oil to finish, then turn off the heat and serve immediately.

Notes

• Use thin chicken slices for quick and even cooking.
• Adjust soy sauce and oyster sauce quantities to taste if you prefer it saltier or less intense.
• Baking soda in the marinade helps tenderize the chicken but do not exceed the amount to avoid unwanted texture.
• Halving thick asparagus ensures even cooking and a more pleasant bite.
• Serve this stir fry with steamed rice or noodles for a complete meal.

Keywords: Chicken stir fry, Asparagus recipe, Quick dinner, Asian stir fry, Healthy chicken dish