Sesame Chicken with Asparagus
Transform your weeknight dinner routine with this flavorful Sesame Chicken with Asparagus recipe! Featuring tender, bite-sized chicken breast pieces and crisp asparagus coated in a savory-sweet sauce made with soy sauce, honey, and fragrant sesame oil, this dish is a quick and satisfying stir-fry that comes together in just 30 minutes. The combination of garlic, ginger, and a touch of rice vinegar adds depth, while a cornstarch slurry creates a luscious, glossy finish. Garnished with toasted sesame seeds and vibrant scallions, this wholesome entree is perfect served over steamed rice or noodles for a balanced, restaurant-worthy meal at home. Easy, healthy, and packed with bold flavors, this sesame chicken stir-fry is sure to become a family favorite! Keywords: sesame chicken, stir-fry recipe, chicken and asparagus, quick dinner idea, Asian-inspired recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 1 pound asparagus
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1.5 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 3 garlic cloves
- 1 teaspoon ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 scallions
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized cubes and season with salt and black pepper. Set aside.
Trim the woody ends off the asparagus and cut it into 2-inch pieces.
In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to prepare the sauce.
In a separate bowl, mix the cornstarch with water to form a slurry and set it aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the asparagus and stir-fry for 3–4 minutes until tender-crisp.
Return the cooked chicken to the skillet with the asparagus. Pour in the sauce and toss everything together.
Slowly stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and evenly coats the chicken and asparagus.
Sprinkle sesame seeds and sliced scallions over the dish. Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 30.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 43.9 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2560 mg | 54% | |
*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.
