Chicken and Asparagus Stir Fry with Ginger Sauce
Elevate your weeknight dinner game with this quick and flavorful Chicken and Asparagus Stir Fry with Ginger Sauce! Featuring tender strips of seasoned chicken breast and vibrant asparagus cooked to a crisp-tender perfection, this dish is brought to life with a savory ginger sauce made from soy sauce, oyster sauce, and a touch of honey for subtle sweetness. Fresh ginger and garlic infuse every bite with irresistible aroma and depth, while the cornstarch-thickened sauce ensures a glossy, restaurant-quality finish. Ready in just 30 minutes, this wholesome stir fry is perfect served over steamed rice or noodles for a satisfying, one-pan meal that's as healthy as it is delicious. It's a must-try recipe for lovers of quick and easy Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 lb Asparagus
- 1 tbsp Fresh ginger
- 3 cloves Garlic cloves
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Honey
- 1 tsp Cornstarch
- 3 tbsp Water
- 2 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cut the chicken breast into thin strips and season with salt and pepper.
Wash the asparagus and trim off the woody ends. Cut the asparagus into 2-inch pieces.
Peel and finely grate the ginger. Mince the garlic cloves.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and water to create the ginger sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 4-5 minutes, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the asparagus pieces and stir-fry for 3-4 minutes, until they are bright green and tender-crisp.
Return the cooked chicken to the skillet with the asparagus. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
Pour the ginger sauce over the chicken and asparagus. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.
Remove from heat and serve the stir fry immediately over steamed rice or noodles.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4132 mg | 180% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 26.1 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 206 mg | 16% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
