Chicken and Asparagus Stir Fry
This Chicken and Asparagus Stir Fry is a quick, healthy, and flavorful one-pan dinner made with tender sliced chicken, crisp asparagus, and a savory garlic-ginger sauce. Ready in just 25 minutes, this easy stir fry recipe is perfect for busy weeknights and better than takeout!
Ingredients
- Main Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
- 1 red bell pepper sliced (optional)
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ cup chicken broth or water
- ½ teaspoon black pepper
- Pantry Staples
- 1 tablespoon neutral oil avocado or vegetable oil
- Salt to taste
- Red pepper flakes optional
Instructions
- Prep Ingredients
- Slice chicken thinly against the grain.
- Trim and cut asparagus.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, broth, and black pepper.
- Cook Chicken
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer.
- Cook 4–5 minutes, stirring occasionally, until lightly browned and nearly cooked through.
- Remove from pan and set aside.
- Cook Vegetables
- In the same pan, add asparagus and bell pepper.
- Stir fry 3–4 minutes until tender-crisp.
- Add garlic and ginger, cooking 30 seconds until fragrant.
- Combine & Finish
- Return chicken to the pan.
- Pour sauce mixture over everything.
- Stir and cook 1–2 minutes until sauce thickens and coats chicken evenly.
- Serve
- Remove from heat and garnish with sesame seeds or green onions if desired.
- Serve immediately.
Notes
- Prep all ingredients before cooking—stir fry moves fast.
- Avoid overcrowding the pan for best browning.
- Do not overcook asparagus; keep it crisp-tender.
- Adjust sauce thickness with a splash of broth if needed.
- Great for meal prep and reheats well.