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Mushroom and Asparagus Stir Fry

Easy Chicken Asparagus Stir Fry

A stir fry full of chicken, fresh asparagus and mushrooms in a light sauce.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 253kcal
Author Rena


  • 1 lb Boneless skinless chicken breasts cut into 1-inch pieces
  • 1 Tbsp Vegetable Oil plus 1 teaspoon
  • ¾ lb Asparagus stalks trimmed and cut into 1-inch lengths
  • 1 Cup Sliced mushrooms
  • 1 Tsp Minced garlic
  • ¼ Cup Oyster Sauce
  • ¼ Cup Low sodium chicken broth
  • 2 Tsp Honey
  • 2 Tsp Toasted sesame oil
  • 1 Tsp Soy sauce
  • 1 Tsp Cornstarch
  • Salt and pepper to taste
  • 1 Tbsp Sesame seeds


  • 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 on a plate. Cover the plate with foil to keep 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.



Calories: 253kcal | Carbohydrates: 13g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 623mg | Potassium: 795mg | Fiber: 3g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 6.1mg | Calcium: 53mg | Iron: 2.8mg