Chicken and Asparagus Stir Fry

Stir fries are my go-to when I need something quick, flavorful, and healthy. On this particular day, I was digging through my fridge and found some chicken that had been thawing overnight and a bunch of asparagus that was begging to be used up. So, a Chicken Asparagus Stir Fry was born!  And it's so good!

I love how easy chicken is to cook and how chicken stir fry takes on the flavors of just about any sauce you throw on it. Plus, I almost always have chicken on hand.

Asparagus happens to be one of my favorite veggies. Slightly bitter, slightly nutty, if you cook it just right (tender-crisp, never soggy!), it's perfect tossed with the chicken and homemade stir fry sauce.

But if I don't have asparagus on hand, I will sometimes make this Chicken and Cabbage Stir Fry and Chicken and Broccoli Stir Fry, too!

This chicken and asparagus stir fry will quickly become one of your favorite weeknight dishes because it's quick, delicious, and packed with all the right flavors. Perfect for when you need something fancy without the fuss!

Stir Fry That’s Even Better Than Takeout

There are so many reasons to love this Chicken and Asparagus Stir Fry recipe! Here’s why we love it:

• Quick and easy: This stir fry comes together in just about 15 minutes, making it the perfect weeknight dinner when you're short on time but still craving something flavorful and satisfying!
• Flavor packed: The sauce, made with soy sauce, honey, and sesame oil, brings a perfect balance of savory, sweet, and slightly tangy flavors that coat the chicken and veggies beautifully.
• Customizable: Swap the asparagus for any other veggies you have lying in your fridge, like broccoli, snap peas, or bell peppers would work great!

What You Need to Make Chicken and Asparagus Stir Fry

Here's a brief list of what you'll need. The full list of ingredients is on the recipe card!

• Chicken breasts: Thinly slice for quick cooking. You can use thighs for a juicier bite, but chicken breasts work great for a lighter option.
• Egg whites: The egg whites help the marinade coat the chicken and keep it juicy. You can skip this step, but it helps with texture.
• Low-sodium soy sauce: This adds salt and umami. If you need it gluten-free, use tamari or coconut aminos for a sweeter version.
• Cornstarch: Thickens the marinade and sauce. If you don't have it, arrowroot powder or even flour can work as a substitute.
• Chicken broth: This gives the sauce depth and richness. You can substitute it with vegetable broth for a lighter flavor.
• Oyster sauce: Adds a savory, slightly sweet depth. If you don't have it, hoisin sauce or soy sauce can stand in, though the flavor will be slightly different.
• Toasted sesame oil: This oil adds a nutty flavor. You can use regular sesame oil if toasted isn't available, or swap it with olive oil for a milder taste.
• Rice vinegar: Balances the richness with a tangy bite. You can replace it with apple cider vinegar, but it may be stronger.
• Honey (or maple syrup): Adds some natural sweetness to the sauce. You can swap it with maple syrup for a deeper flavor or agave if you want something more neutral.
• Asparagus: Adds crunch and freshness. Feel free to swap with snap peas, green beans, or bell peppers.
• Garlic: Brings aroma and flavor. Fresh is best, but you can use garlic powder in a pinch.
• Fresh ginger: Adds warmth and spice. If you don't have fresh ginger, you can use ground ginger, but it's not quite the same.

Can I use frozen asparagus for this stir fry?

Yes! For frozen asparagus, just be aware that it might release more water while cooking, so you might need to cook it a bit longer to get that tender, crisp texture.

How to Make Chicken and Asparagus Stir-fry

• Marinate the chicken: Marinate the chicken for at least 20-30 minutes to let the flavors soak in. If you're in a rush, even 10 minutes will work, but the longer it marinates, the juicier and tastier the chicken will be!
• Cook the chicken: Cook the marinated chicken until golden brown. Make sure it's cooked all the way through, then remove it from the pan. It's super important to add the chicken in a single layer, otherwise it will steam. Let it sear thoroughly and brown. Don't flip it until it naturally releases from the pan. 

• Stir fry the veggies: Toss in the asparagus, garlic, ginger, and green onions. Cook them until they're tender yet still have a little crunch.

Pro Tip: Don't overcook the asparagus! It should stay vibrant and crispy for the best texture.

• Combine and simmer: Add the cooked chicken back into the pan with the veggies and pour in your sauce. Let the sauce thicken.

Pro tip: If you like your sauce thicker, just add a bit more cornstarch or mix in a slurry of cornstarch and cold water. Keep adding slowly until you reach your desired consistency. You can also let it simmer a bit longer to thicken up naturally. Just be sure to keep stirring!

Do you wash asparagus before cooking?

Yes, I always wash my veggies before cooking with them. Washing asparagus is simple. Right before I cook with it, I'll rinse it in a colander in the sink with cold water to remove any sand, dirt, or other grit that might be on it. I then pat the stalks dry with a paper towel before cutting and cooking. 

How do I know when asparagus is done cooking?

You don't need to cook asparagus long at all. I cook it only for about 3-4 minutes; otherwise, it'll start to get soft and soggy. Asparagus is really best when it's tender-crisp. So, it'll still be easy to pick up with a fork and will still maintain most of its bright green color.

Storing and Reheating Chicken Stir Fry with Asparagus

• Storing: Store any leftover Chicken and Asparagus Stir Fry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Be sure to cool it to room temperature before refrigerating or freezing to keep it fresh.
• Reheating: Reheat in a skillet over medium heat with a splash of water or chicken broth to keep the sauce from drying out. You can also microwave in short intervals, stirring in between to ensure even heating.

Ideas for Customizing Chicken Stir Fry

Want to change things up? Here are some fun ways to customize this dish:

• Veggies: Add whatever veggies you like. Swap out the asparagus for your favorite veggie, or add a mixture. I like to add broccoli, cauliflower, mushrooms, green beans, zucchini, and yellow squash for starters. Look for veggies that cook in the same amount of time or stagger when you add them to the pan. 
• Spice: Add some heat with red pepper flakes, jalapeno slices (raw or pickled), or hot sauce. Sriracha and sambal olek are my favorites.
• Change the protein: Use sliced turkey breast or pork tenderloin instead of chicken; ground turkey or chicken would also work well.
• Vegetarian: Want to make a vegetarian stir fry? Use firmly pressed tofu, beans, or another favorite vegetarian meat substitute.
• Add some crunch: For extra texture and crunch, finish this dish with crushed peanuts or cashews. It's also delicious with shelled edamame or a fried egg.

Tips & Tricks for Making Stir-Fries

Making stir fries doesn't have to be complicated! Here are some quick tips and tricks for making this dish:

• Prep: Have everything cut and ready to go so you can cook everything one after the other. Otherwise, your chicken might overcook while you're cutting veggies or vice-versa. It makes the cooking process go much faster, too!
• Cook the meat: I almost always cook it for the stir fry first because it takes the longest. Plus, if you just brown the meat first, then it'll finish cooking while you cook the veggies and add the sauce, so there's no need to worry about anything getting overdone.

Serving Up This Stir Fry Dinner

You can eat this meal as is or bulk it up with some of our favorite sides!

• Rice: Create your own takeout feast with some Healthy Fried Rice or Quinoa Fried Rice, or keep it simple with brown rice!
• Salad: Pair it with a fresh, zingy Apple Kale Salad, and top it with a maple ginger dressing.
• Wraps: Going low-carb? Scoop that stir fry into crunchy lettuce wraps and make some Chicken Lettuce Wraps!
• Noodles: Serve it over rice noodles and make some Asian Noodle Bowls , or serve it with some Asian Zucchini Noodles for a low-carb dinner!