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Easy Chicken Asparagus Stir Fry

A quick and delicious stir fry combining tender chicken, crisp asparagus, and a savory sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless Skinless Chicken Breasts Lean protein; can substitute with tofu for a vegetarian option.
  • 1 tbsp Vegetable Oil A neutral base for cooking; you can also use olive or canola oil if preferred.
  • 1 cup Asparagus Stalks Fresh, crisp texture; feel free to replace with broccoli or bell peppers if desired.
  • 1 cup Sliced Mushrooms Adds umami flavor; try shiitake or portobello for a richer taste.
  • 2 cloves Minced Garlic Essential for rich flavor; fresh garlic is best, but jarred works too in a pinch.
  • 1 tbsp Oyster Sauce Provides depth and a touch of sweetness; hoisin sauce can serve as a substitute.
  • 1/2 cup Low Sodium Chicken Broth Enhances moisture without the extra salt; homemade broth is always a great choice.
  • 1 tbsp Honey Balances flavors with its natural sweetness; agave syrup is a good alternative.
  • 1 tsp Toasted Sesame Oil Adds nuttiness; you can use regular sesame oil if needed.
  • 1 tbsp Soy Sauce For saltiness and flavor depth; gluten-free soy sauce works if you're avoiding gluten.
  • 1 tbsp Cornstarch Thickens the sauce; arrowroot powder works as a gluten-free substitute.
  • to taste Salt and Pepper Basic seasonings; adjust to taste for personal preference.
  • 1 tbsp Sesame Seeds For garnish and crunch; you can omit them if all else fails.

Method
 

Cooking Steps
  1. Heat 1 teaspoon of the vegetable oil in a large skillet over medium heat.
  2. Add the asparagus and mushrooms, cooking for 2 to 3 minutes until just tender.
  3. Stir in the minced garlic and cook for an additional 30 seconds.
  4. Transfer the vegetables to a plate and cover them with foil to keep warm.
  5. Add the remaining tablespoon of oil to the skillet.
  6. Season the chicken with salt and pepper, then add to the pan, cooking for 3-4 minutes a side until browned and fully cooked.
  7. In a bowl, whisk together the oyster sauce, chicken broth, honey, sesame oil, and soy sauce.
  8. In a small bowl, mix the cornstarch with a tablespoon of cold water.
  9. Return the vegetables to the skillet.
  10. Pour the sauce mixture over the chicken and vegetables, cooking for 30 seconds.
  11. Add the cornstarch slurry and bring to a boil, cooking for another minute until sauce thickens.
  12. Sprinkle with sesame seeds and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth to maintain moisture. You can freeze this dish for up to two months; thaw in the fridge overnight and reheat gently.