Easy Chicken and Asparagus Stir-Fry: A Fresh and Flavorful Weeknight Dinner
Tender bites of protein and fresh vegetables coated in a savory ginger-garlic glaze.
Easy Chicken and Asparagus Stir-Fry
Weeknight dinners call for meals that come together quickly, deliver bold flavor, and make the most of seasonal ingredients. Enter the Chicken and Asparagus Stir-Fry, a bright and balanced dish that combines tender chicken breast with vibrant asparagus and carrots, all tossed in a savory, slightly sweet sauce. This recipe is not only fast—coming together in under 30 minutes—but also highly adaptable, making it a favorite for busy households and anyone craving a healthy, delicious meal any time of year.
Why You’ll Love This Recipe
- Quick prep and cook time: Ready in about 30 minutes from start to finish.
- Simple, fresh ingredients: Showcases asparagus, carrots, scallions, and lean chicken breast.
- Customizable: Easily swap in your favorite veggies or protein, or adjust the sauce to taste.
- Packed with flavor: Ginger, garlic, and a classic stir-fry sauce make every bite pop.
- Balanced meal: Serve with fluffy rice for a complete, nutritious dinner.
Ingredients You’ll Need
This stir-fry relies on a few pantry staples paired with fresh produce for maximum flavor and simplicity.
- Chicken Breast: Lean, quick-cooking, and soaks up all the stir-fry flavors beautifully.
- Asparagus: The star spring vegetable; its crisp-tender texture is delicious in stir-fry.
- Carrots: Add mellow sweetness and color contrast.
- Scallions, Ginger, Garlic: Essential aromatics for a classic Asian profile.
- Cornstarch: Helps the chicken sear and thickens the sauce.
- Dry Sherry (or Shaoxing wine): Adds depth; you can substitute apple juice or a touch more broth if preferred.
- Oyster Sauce: Savory umami base for the sauce.
- Chicken Broth: Lends body to the sauce; use low-sodium for control over seasoning.
- Soy Sauce: Classic, salty backbone for the stir-fry flavor.
- Sesame Oil: Toasted for nutty aroma; a finishing ingredient.
- Sugar: Balances the salty and savory notes.
- Vegetable Oil: Neutral oil for stir-frying.
- Kosher Salt: For seasoning at every stage.
- White Rice: The perfect base to catch all the sauce.
Ingredient Box
| Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Chicken | Boneless, skinless chicken breasts | 1/2 lb | Sliced 1/4 inch thick |
| Cornstarch | 1 Tbsp | ||
| Dry sherry | 2 tsp | Or Shaoxing wine | |
| Kosher salt | 1/2 tsp | ||
| Sauce | Low-sodium chicken broth | 1/2 cup | |
| Oyster sauce | 2 Tbsp | ||
| Dry sherry | 2 tsp | ||
| Cornstarch | 1 1/2 tsp | ||
| Soy sauce | 1 tsp | ||
| Toasted sesame oil | 1 tsp | ||
| Sugar | 1/2 tsp | ||
| Stir-Fry | Vegetable oil | 2 Tbsp | Plus more as needed |
| Ginger | 1 Tbsp | Fresh, minced | |
| Garlic | 3 cloves | Minced | |
| Scallions | 2 | Sliced, divided by white and green parts | |
| Asparagus | 1 lb | Ends trimmed, cut into 2-inch pieces | |
| Carrots | 2 | Sliced 1/4 inch thick | |
| Kosher salt | To taste | ||
| Serving | Cooked white rice | As desired | For serving |
Step-by-Step Directions
- Prep the Chicken:
- In a bowl, combine chicken slices, cornstarch, dry sherry, and salt. Toss well to coat all pieces.
- Add 1 tablespoon vegetable oil and toss again. Let the chicken marinate for about 15 minutes while you prepare the rest of the ingredients.
- Make the Stir-Fry Sauce:
- Whisk chicken broth, oyster sauce, sherry, cornstarch, soy sauce, sesame oil, and sugar in a small bowl. Ensure there are no lumps from the cornstarch or sugar.
- Cook the Chicken:
- Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high.
- Add half of the marinated chicken in a single layer. Allow to sear for 30 seconds without stirring, then toss and cook until just opaque but still slightly pink, about 20–30 seconds more. Remove to a plate.
- Repeat with the remaining oil and chicken, transferring all to the same plate when done.
- Cook the Vegetables:
- Add ginger, garlic, and the white parts of the scallions to the skillet drippings. Stir-fry quickly for about 20 seconds until fragrant.
- Add asparagus and carrots. Stir-fry, tossing frequently, until the vegetables are crisp-tender, 4–5 minutes. Add a pinch of salt if desired.
- Finish the Stir-Fry:
- Whisk the sauce again, then pour over the vegetables. Return the chicken (and any juices) to the skillet.
- Toss until everything is evenly coated and the sauce thickens and adheres, about 1 minute.
- Taste and adjust salt as needed. Remove from heat.
- Serve:
- Serve over cooked white rice and garnish with reserved scallion greens for a pop of color and freshness.
Tips for the Best Stir-Fry
- Prep everything first: Stir-frying moves fast—have all your ingredients measured, cut, and ready before heating the pan.
- Use high heat: The skillet should be hot to give chicken and veggies a good sear without overcooking.
- Don’t crowd the pan: Work in batches if needed to ensure ingredients fry rather than steam.
- Adjust the sauce: If you prefer more sauce or a spicier kick, double the recipe or add a dash of chili garlic sauce.
- Customize veggies: Try adding bell peppers, snap peas, or mushrooms for variation.
Stir-Fry Variations and Serving Ideas
- Swap Proteins: Replace chicken with shrimp, beef, pork, or tofu for a new twist.
- Try Other Greens: Substitute snap peas, bok choy, or broccoli instead of asparagus depending on what’s in season.
- Make It Vegetarian: Skip the meat and load up on an array of colorful vegetables; use vegetable broth and skip oyster sauce for a vegetarian version.
- Use Brown Rice or Noodles: Serve over brown rice for extra fiber or stir into cooked noodles for a noodle bowl version.
What Makes This Stir-Fry Different?
This recipe stands out for its balance of classic flavors and texture. The sauce is layered, combining the savoriness of oyster and soy sauces with the warmth of ginger, the nuttiness of sesame oil, and just enough sweetness to round things out. Cooking each component in stages ensures every bite is perfectly cooked—the chicken stays tender, and the veggies retain their crunch and color.
What others are reading
Nutritional Benefits
- Lean protein: Chicken breast provides a high-quality, low-fat protein boost.
- Vitamins and fiber: Asparagus and carrots are loaded with vitamins A, C, and K, and provide important fiber for digestive health.
- Lower sodium option: Using low-sodium broth and controlling the soy sauce keeps the dish health-conscious.
Frequently Asked Questions (FAQs)
Can I substitute another vegetable for asparagus?
Absolutely! Try green beans, broccoli florets, snap peas, or even zucchini for variety.
How do I keep chicken tender in stir-fry?
Coating with cornstarch and marinating briefly helps lock in moisture and yield a crowd-pleasing, tender result.
Can I make this stir-fry gluten-free?
Yes; substitute gluten-free tamari for soy sauce, and use a gluten-free oyster sauce if available.
What’s the best way to reheat leftovers?
Reheat gently in a skillet over medium heat until just warmed through; add a splash of broth if the sauce thickens too much in the fridge.
Is the sauce spicy?
The base recipe is not spicy, but you can add a pinch of red pepper flakes or a dash of chili garlic sauce for heat.
Expert Tips for the Home Cook
- Slice chicken thin and evenly so it cooks uniformly and quickly without drying out.
- Trim asparagus ends and cut into matched 2-inch pieces so veggies cook at the same rate.
- Don’t skip the scallion greens: They add freshness and mild onion flavor to the finished dish.
- Use a wok if you have one for classic stir-frying, but a wide nonstick skillet works well too.
How to Store and Make Ahead
- Refrigerate leftovers in an airtight container for up to 3 days.
- Meal-prep friendly: Store rice and stir-fry separately, then reheat just before serving.
Serving Suggestions
Serve this stir-fry over hot, freshly cooked white rice. For added interest, sprinkle with sesame seeds, more scallion greens, or a drizzle of chili oil. Balance the meal with a crisp cucumber salad or a bowl of miso soup on the side.
More Stir-Fry Inspiration
- Beef and Broccoli Stir-Fry: Tender beef and crisp broccoli in a savory sauce.
- Spicy Shrimp Stir-Fry: For seafood lovers, try a version using quick-cooking shrimp with zucchini noodles for a lighter option.
- Cashew Chicken: Classic Chinese takeout flavor, made at home in just minutes.
- Vegetarian Stir-Fry: Mix tofu with your favorite seasonal vegetables.
Frequently Asked Questions (FAQs)
Can I prepare any ingredients ahead?
Yes, slice chicken, trim and cut asparagus, and even pre-mix the sauce up to a day ahead. Refrigerate separately until ready to cook.
What’s the best rice to serve?
Jasmine or long-grain white rice is classic, but brown rice or cauliflower rice work for lighter or gluten-free alternatives.
Which oil is best for stir-frying?
A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, is ideal for stir-frying’s high heat.
Can I use frozen vegetables?
You can! Just thaw and pat dry to prevent excess moisture in your stir-fry.
How do I double the recipe?
Double all the ingredients and cook chicken and veggies in batches for best results.
Final Thoughts
Nothing beats the vibrant flavors and speed of a home-cooked stir-fry. This Chicken and Asparagus Stir-Fry combines crisp-tender vegetables and juicy chicken in a gingery sauce that’s sure to earn a permanent spot in your weeknight rotation. With easy customization, healthy ingredients, and a focus on seasonal freshness, it’s the kind of dinner that satisfies everyone at the table while saving you time in the kitchen.
References
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