Chicken and Asparagus Stir Fry

This quick and easy chicken and asparagus stir fry comes together in less than 15 minutes, ideal for a busy weeknight dinner.

One of the reasons I love living in Michigan is the excitement and anticipation of each season. After a cold and cozy winter spent mostly indoors, I am so excited to head outside once again to enjoy the warmer spring temperatures.

Of course with warmer temperatures comes spring produce which really gets my juices flowing. Asparagus season is a big deal here in Michigan. In fact, the state ranks third in the nation for asparagus production growing up to 25 million pounds annually. Who knew?

Starting in mid-April and lasting just 6-7 weeks, when local asparagus hits the farm stands we eat it morning, noon and night. It’s delicious in a frittata, perfect in a pasta salad and ideal in a quick Asian stir-fry.

We typically use chicken breasts for stir-fries but ground turkey, pork tenderloin or beef sirloin would all work as well. As long as you always keep a well-stocked Asian pantry, you are never more than 15 minutes from a flavorful, nutritious recipe your whole family will love.

Your chop sticks are waiting.

Chicken and Asparagus Stir Fry

4.67 stars average

This quick and easy chicken and asparagus stir-fry comes together in less than 15 minutes, ideal for a busy weeknight dinner.

PREP: 5 mins

COOK: 15 mins

TOTAL: 20 mins

EMAIL PRINT RATE

Servings: 4

Ingredients

 

1/2x1x2x

• ▢ 1 pound boneless skinless chicken breasts (cubed)
• ▢ 1 pound asparagus (cut in one-inch pieces)
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoons soy sauce (low sodium)
• ▢ 2 tablespoons rice wine vinegar
• ▢ 2 tablespoons hoisin sauce
• ▢ 2 teaspoons toasted sesame oil
• ▢ 2 cloves garlic (minced)
• ▢ 1 tablespoon ginger root (minced)
• ▢ 1 teaspoon chili paste
• ▢ roasted black sesame seeds (optional garnish)
• ▢ scallions (optional garnish)

Instructions

 

• Heat a large wok or skillet over medium high-heat and spray with cooking spray.
• Sprinkle chicken cubes with salt and pepper then add to the hot pan. Sauté until golden brown, about 7-9 minutes, then remove from pan; set aside.
• To the same hot pan, add asparagus and stir-fry until bright green, about 3-4 minutes depending on the thickness of your asparagus.
• While asparagus is cooking, whisk together remaining ingredients in a small bowl: soy sauce, rice vinegar, hoisin, sesame oil, garlic, ginger and chili paste.
• Return chicken to the pan and pour in the sauce. Stir-fry until heated through and sauce becomes fragrant, 1-2 additional minutes.
• Sprinkle with sesame seeds and scallions before serving.

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Nutrition

Calories: 169kcalCarbohydrates: 8.8gProtein: 26.9gFat: 4.4gSaturated Fat: 0.4gPolyunsaturated Fat: 4gTrans Fat: 0gCholesterol: 60mgSodium: 637mgFiber: 2.8gSugar: 5g

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