Easy Chicken Asparagus Stir Fry

4.89 from 18 votes

A quick, healthy chicken and asparagus stir-fry made in one pan. Better than takeout and ready fast with minimal cleanup.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Skill Level: Intermediate

Servings:

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.