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This Chicken Asparagus Stir Fry recipe is easy to make and the perfect weeknight dinner to make on repeat. Simple, delicious, and ready in about 30 minutes.
Nothing better than a stir-fry meal for dinner with some quinoa or rice. Loaded with protein, asparagus, and mushrooms, and then tossed in a lightly sweet sauce made with honey, soy sauce, and sesame oil. It’s easy to put together and perfect for those who love to meal prep as well. Say goodbye to takeout and start making your favorite takeout meals right at home.
Ingredients needed & Substitutes
Below are the ingredients I used to make this stir-fry. Full measurements are listed in the recipe card below.
- Chicken: I used boneless, skinless chicken breasts, but boneless and skinless chicken thighs will work as well.
- Oil: I used a mix of Vegetable Oil and sesame oil
- Veggies: I used Asparagus stalks, but other veggies like green beans and broccoli are great options.
- Sliced mushrooms: I prefer fresh mushrooms over canned.
- Minced garlic: Use fresh garlic and not garlic powder. It’s just not the same.
- Oyster Sauce: Adds great flavor to stir-fries. You can swap it Hoisin sauce or tamari
- Low-sodium chicken broth or vegetable broth
- Honey: Please do not use maple syrup; you can use brown sugar or agave instead.
- Soy sauce or coconut aminos.
- Cornstarch: to thicken the sauce.
- Salt and pepper to taste
- Sesame seeds: used to garnish at the end, so if you don’t have it, don’t worry.
How to make chicken stir fry with asparagus
- Heat 1 teaspoon of oil in a large pan over medium heat. Add the asparagus and mushrooms and cook for 2-3 minutes or until just tender.
- Add the garlic to the pan and cook for 30 seconds more.
- Remove the vegetables from the pan and place them on a plate. Cover the plate with foil to keep it warm.
- Add the remaining tablespoon of oil to the pan.
- Season the chicken with salt and pepper and add it to the pan. Cook the chicken, stirring occasionally, until browned and cooked through, 3-4 minutes per side.
- In a bowl, whisk together the oyster sauce, chicken broth, honey, sesame oil, and soy sauce. In a small bowl, mix the cornstarch with a tablespoon of cold water.
- Add the vegetables back to the pan.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.
- Top with sesame seeds and serve immediately.
Recipe tips and variations
- Change up the veggies if you do not like asparagus. Some great options are broccoli, zucchini, or green beans.
- Want to use something other than chicken? Try beef or shrimp.
- Add a kick of spice to it by adding some sriracha or cayenne pepper.
Common Questions
Instead of chicken, you can feel free to use tofu.
If you have leftovers, place them in a sealed container and store them in the fridge for up to 3 days.
Yes. Leftovers can be frozen for up to 3 months. Thaw overnight, then reheat in the microwave when ready to serve.
What can I serve with this stir fry
- I prefer serving it with some sort of white rice, like this cilantro lime rice, quinoa, or, to keep it low-carb, cauliflower rice.
- Serve with bread like these dinner rolls or homemade whole wheat bread
- Load up on the veggies and serve with more roasted veggies.
More stir fry recipes
- Teriyaki Chicken Stir Fry
- Spicy Chicken Stir Fry
- Sesame Ginger Shrimp Stir Fry
- Chicken and Broccoli Stir Fry
- Ground Turkey Stir Fry
- Mongolian Beef Stir Fry
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Easy Chicken Asparagus Stir Fry
Video
Ingredients
- 1 pound Boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon Vegetable Oil, plus 1 teaspoon
- ¾ pound Asparagus stalks, trimmed and cut into 1-inch lengths
- 1 Cup Sliced mushrooms
- 1 teaspoon Minced garlic
- ¼ Cup Oyster Sauce
- ¼ Cup Low sodium chicken broth
- 2 teaspoons Honey
- 2 teaspoons Toasted sesame oil
- 1 teaspoon Soy sauce
- 1 teaspoon Cornstarch
- Salt and pepper to taste
- 1 tablespoon Sesame seeds
Instructions
- Heat 1 teaspoon of the 1 tablespoon Vegetable Oil in a large pan over medium heat. Add the ¾ pound Asparagus stalks and 1 Cup Sliced mushrooms, and cook for 2-3 minutes or until just tender.
- Add the 1 teaspoon Minced garlic to the pan and cook for 30 seconds more.
- Remove the vegetables from the pan and place them on a plate. Cover the plate with foil to keep it warm.
- Add the remaining tablespoon of oil to the pan.
- Season the 1 pound Boneless skinless chicken breasts with Salt and pepper to taste and add it to the pan. Cook the chicken, stirring occasionally, until browned and cooked through, 3-4 minutes per side
- In a bowl, whisk together the ¼ Cup Oyster Sauce, ¼ Cup Low sodium chicken broth, 2 teaspoons Honey, 2 teaspoons Toasted sesame oil, and 1 teaspoon Soy sauce. In a small bowl, mix the 1 teaspoon Cornstarch with a tablespoon of cold water.
- Add the vegetables back to the pan.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds.
- Add the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.
- Top with 1 tablespoon Sesame seeds and serve immediately.
Notes
- You may use boneless and skinless chicken thighs instead of chicken breasts.
- Instead of chicken, use another protein like shrimp, beef, or tofu.
- Swap the asparagus with green beans, zucchini, or broccoli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So very simple and so very classically pure I finished it off with a sprinkling of parmigiano Reggiano. It was the best ever and so easy… When you simply don’t know what else to do for dinner.
This is perfect. Thank you!
Really tasty and healthy and quick to put together! Only comment – I can’t see how to saute asparagus and mushrooms in only 1 tsp of oil…I added some chicken stock to give it time to cook. Otherwise a great recipe. Thanks.
Added some red pepper but otherwise kept to the recipe. So enjoyed it with quinoa. Husband was very happy.
Perfect. Thanks for the feedback
Really delish. I had to improvise the sauce a little as I had no oyster sauce… doubled the broth, added a little mustard and Worcester. Spectacular! Def make again.!
That sounds amazing. Thanks for the feedback
I made this recipe and my husband went back for seconds! I added a red onion that I sliced to mine. It was yummy. I will save to make again.
Sounds yummy. Thanks for the feedback
Amazing! I added water chestnuts and red chili flakes. So good that I had to stop myself from eating the whole pan!
Love the idea of water chestnuts
This was super yummy and incredibly easy to make, thank you! Will be adding to my dinner rotations
Awesome. Glad you loved it