Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It’s ready in 25 minutes!
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This healthy chicken asparagus stir fry is faster and better than takeout. Chunks of chicken and asparagus with an easy, homemade stir fry sauce make this the perfect weeknight dinner.
Anytime I need a meal ready in 30 minutes or less, I whip up one of my savory stir fry recipes. They are quick, delicious, and nutrition packed.
Ingredients for Chicken Asparagus Stir Fry
To make this chicken asparagus stir fry recipe you will need easy to find ingredients. You can meal plan or make it in a pinch.
- Chicken: Use cubed chicken or thinly sliced chicken so it sears quickly. I used boneless skinless chicken breasts, but you can also use boneless skinless chicken thighs.
- Asparagus: Thin-medium asparagus will take less cook time than thicker pieces.
- Seasonings: Grated fresh garlic and ginger.
- Stir fry sauce: Chicken stock, soy sauce, sugar, vinegar and cornstarch. That’s it! No fancy ingredients in this easy asparagus stir fry with chicken.
- Oil: It’s important to use a high smoke point oil, like avocado oil or coconut oil when frying. Sesame oil will taste great but it has a low smoke point. You can add a little bit after if you like.
- Spices: Salt and pepper to taste.
- Garnishes: Optional, but I love garnishing with sesame seeds. They add extra flavor and texture, and pair well with Asian dishes.
How to Make Chicken Asparagus Stir Fry
Here is a quick overview how to make chicken asparagus stir fry at home.
Stir-frying moves quickly, your first step is having everything ready before getting started.
- Make stir fry sauce: In a small bowl, whisk together stock, soy sauce, sugar, vinegar and cornstarch then set aside.
- Cook chicken: Preheat large skillet on medium-high heat. Your pan is ready when a few drops of water sizzle. Add oil and chicken, sprinkle with salt and pepper, then cook until seared and cooked through.
- Stir fry chicken with asparagus: Add asparagus and cook for another 2-3 minutes. Then add your garlic and ginger, and stir fry for 30 seconds until aromatic.
- Add sauce and garnish: Whisk stir fry sauce once more then add to the skillet. Bring to a simmer and cook for 1-2 minutes. Stir chicken asparagus stir fry a few times until sauce thickens.
How to Trim and Cut Asparagus for Stir Fry
Trim asparagus by gently bending each stalk so the tough, woody end snaps off, then cut the remaining asparagus the same length. I cut them regularly into one and a half inch pieces.
You can also cut the spears on a diagonal so the sauce has a slightly larger surface to stick to. Either way you cut it, make sure to use fresh asparagus with trimmed off woody ends.
Tips for Best Results
Use these easy tips for the best chicken and asparagus stir fry!
- Have all ingredients prepped before cooking: Prep first! Stir fry means cooking small pieces of food quickly on high heat, while constantly stirring. Make sure vegetables and meat are cut before preheating your pan.
- Cut chicken and asparagus into same size pieces: For even cooking, a pleasant look, and perfect texture.
- Whisk stir fry sauce once more: The cornstarch will naturally settle to the bottom of the bowl. Make sure to whisk the sauce before adding to the pan.
- Use other vegetables: I love how versatile stir fries are! Add broccoli, cabbage, bell peppers, or sugar snap peas to chicken asparagus stir fry.
- You can use chicken thighs: If that’s what you have on hand. Make sure they are cut into small bite-sized pieces.
- Best skillet for homemade stir fry: I recommend a large deep ceramic non-stick skillet. In my experience, it’s the best way to get a good sear on both chicken and vegetables. A cast iron skillet works great too. A wok tends to steam more than sear with its high walls, but you can use whatever you are used to.
- Don’t overcook asparagus, garlic and ginger: A secret from my kitchen to yours! Asparagus, garlic and ginger are added towards the end so they don’t overcook. You want the asparagus to be bright in color with a bit of crunch.
What Sides Go with Chicken Asparagus Stir Fry?
Asparagus with chicken stir fry recipe is my go-to for any night I need a quick family-friendly meal or a delicious dish to serve a crowd.
I always stick to plain grains that can take on the flavorful stir fry sauce like rice, Instant Pot brown rice, quinoa or bulgur. Asian noodles like ramen noodles, soba noodles or chow mein noodles are great too.
How to Store
Store: You can keep chicken asparagus stir fry leftovers in an airtight container and store in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove with a bit of water or chicken broth until heated through.
Freeze: I recommend to freeze only the chicken as asparagus does not freeze well.
This means your chicken is overcooked. Cook on high heat quickly, let it sear and don’t stir too much. If you are making a big batch cook chicken in batches, single layer is best.
No need to for this chicken asparagus stir fry recipe, we quickly cook it after the chicken.
Yes, but do not thaw them first or they will lose their crispness. Toss them in from frozen and cook for shorter amount of time than you would fresh vegetables, until warmed through.
Yes. It’s ideal for busy weeknights or a healthy lunch. Refrigerate chopped asparagus, chicken and stir fry sauce in separate bowls. Cover with plastic wrap for up to 2 days and then cook as per recipe.
Restaurants use a simple method called “velveting chicken” that tenderizes the chicken breast so it is extremely tender and juicy. Toss 8 ounces of chicken breast strips or chunks with 3/4 teaspoon baking soda. Marinate for 20 minutes, rinse well, and pat dry with paper towel. Then cook as per recipe and enjoy the most tender chicken.
More Asparagus Recipes to Try
- Roasted asparagus
- Air fryer asparagus
- Broiled asparagus
- Shrimp and asparagus
- Lemon chicken and asparagus
More Stir Fry Recipes to Try
Chicken Asparagus Stir Fry
- 1.25 pounds boneless chicken breast cut into 1 inch pieces
- 1 pound asparagus ends trimmed and cut into 1.5 inch pieces
- 3 garlic cloves minced
- 1 inch ginger peeled and minced
- 1 1/4 cup chicken stock low sodium
- 2 tablespoons soy sauce I used Bragg’s liquid aminos
- 1 1/2 tablespoons brown sugar honey or maple syrup
- 1 teaspoon rice vinegar optional
- 1 1/2 tablespoons cornstarch
- 2 tablespoons oil for frying
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon sesame seeds for garnish (optional)
- In a small bowl, add chicken stock, soy sauce, sugar, vinegar and cornstarch. Whisk and set aside.
- Preheat large skillet on medium-high heat, add oil and chicken. Sprinkle it with salt and pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often.
- Add asparagus and cook for another 2-3 minutes. Add garlic and ginger, and stir fry for another 30 seconds.
- Give stir fry sauce a whisk, pour over chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, stirring a few times.
- Garnish with sesame seeds and serve.