Chicken Mushroom and Asparagus Stir Fry
Elevate your weeknight dinners with this quick and flavorful Chicken Mushroom and Asparagus Stir-Fry! Bursting with vibrant, crisp-tender asparagus, earthy mushrooms, and juicy chicken, this dish comes together in just 30 minutes. The savory sauce—a harmonious blend of soy sauce, oyster sauce, and sesame oil—infuses every bite with rich umami flavor, while fresh ginger and garlic add a warming, aromatic touch. Perfectly customizable with a hint of red chili flakes for spice and scallions for garnish, this one-pan recipe is a healthy, protein-packed meal that pairs beautifully with steamed rice or noodles. Whether you're looking for a fast, easy stir-fry or a delicious way to enjoy fresh vegetables, this recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 450 grams chicken breast
- 250 grams asparagus
- 200 grams mushrooms (button or cremini)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons vegetable oil
- 1 teaspoon red chili flakes (optional)
- 0.5 teaspoons black pepper
- 2 stalks scallions (optional, for garnish)
Instructions
Slice the chicken breast thinly into bite-sized strips and set aside.
Trim the woody ends off the asparagus, then cut the spears into 2-inch pieces.
Clean and slice the mushrooms into thin slices.
Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water to create the stir-fry sauce. Add black pepper to taste.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Once hot, add the chicken slices and stir-fry until they are cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Toss in the minced garlic, grated ginger, and optional red chili flakes. Stir-fry for 30 seconds until fragrant.
Add the asparagus to the pan and stir-fry for 2-3 minutes, keeping it vibrant and crisp-tender.
Next, add the mushrooms and stir-fry for another 2-3 minutes until they are softened and lightly browned.
Return the cooked chicken to the pan and pour in the stir-fry sauce.
Stir everything together and cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Drizzle the sesame oil over the stir-fry and give it one final toss.
Remove from heat and garnish with sliced scallions, if desired.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 676 mg | 14% | |
*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.
