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Chicken and Asparagus Stir Fry

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

Ginger Chicken and Asparagus Stir Fry - The Lemon Bowl

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.

Asparagus Season - The Lemon Bowl

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?

Chicken and Asparagus Stir Fry - The Lemon Bowl

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.

Chicken Asparagus Stirfry - The Lemon Bowl

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.

Ginger Chicken and Asparagus Stir Fry - The Lemon Bowl

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
Servings: 4


  • 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)


  • 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.


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

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


  1. Best new recipe I have made in a long time! I added a couple cloves of garlic to the chicken also. Has a really good kick!

  2. There is something about living in a place that has four distinct seasons which makes you appreciate each one, (although winter has definitely overstayed it’s welcome). I look forward to all the product that comes with each, and like you love when asparagus is in full force!

  3. Thank you for the nice recipe, Liz. I loved the Fall the best. The winters and summers were not too good for me. Michigan is a beautiful State.

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