Chicken Stir Fry with Asparagus
Brighten up your dinner routine with this vibrant and savory Chicken Stir Fry with Asparagus, a quick and healthy meal that comes together in just 30 minutes! Juicy strips of chicken breast are paired with tender-crisp asparagus, sweet red bell pepper, and crunchy carrots, creating a rainbow of fresh flavors in every bite. Tossed in a luscious, umami-packed sauce made from soy sauce, oyster sauce, sesame oil, and a hint of honey, this stir fry is as satisfying as it is nutritious. Infused with aromatic garlic and ginger, it’s perfect when served over steamed rice or noodles to soak up every drop of the flavorful sauce. Easy to make and brimming with wholesome ingredients, this one-pan wonder is a go-to recipe for busy weeknights or meal prep.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 bunch asparagus
- 1 large red bell pepper
- 1 large carrot
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 3 cloves garlic
- 1 inch ginger
- 2 tablespoons vegetable oil
- 2 stalks green onions
- to taste salt and pepper
Instructions
Cut the chicken breast into thin strips and season with a pinch of salt and pepper.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
Slice the red bell pepper into thin strips and peel and julienne the carrot.
Mince the garlic and finely grate the ginger.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, honey, cornstarch, and water until smooth. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the chicken strips in a single layer and stir fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, then stir fry the garlic and ginger for about 30 seconds until fragrant.
Add the asparagus, bell pepper, and carrot to the pan. Stir fry the vegetables for 4-5 minutes, until they are tender but still crisp.
Return the chicken to the pan and toss everything together.
Pour the sauce into the skillet and cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.
Taste and adjust seasoning with additional salt or pepper if necessary.
Slice the green onions and sprinkle them over the stir fry right before serving.
Serve hot with steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.2 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 243 mg | 19% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2814 mg | 60% | |
*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.
