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
Ingredients
- 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.
Karen
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!
Liz DellaCroce
I’m so glad you enjoyed it Karen!
Melissa
Hi! I’ve never used ginger root. Is it necessary for this dish?
Liz DellaCroce
You can skip it but it adds a lot of flavor!
Candace @ Cabot
Yes, yes, and yes! I’m going to make this all the time. Also going to try with green beans.
Liz DellaCroce
Great idea!!! Enjoy Candace!
Joanne
I have been counting down the days to asparagus season! SO glad it’s finally here! Love spring veggie stir fries like this.
Liz DellaCroce
Tell me about it!!!! Next up is strawberries!!
Phi @ The Sweetphi Blog
This is such a fantastic recipe for a quick meal, such a fantastic alternative to take out, looks super yummy!
Liz DellaCroce
Thank you doll!
Aimee @ ShugarySweets
Love how fast this dinner is to put on the table!! Exactly what my busy family needs…plus asparagus. We are all obsessed.
Kathy @ Beyond the Chicken Coop
What a perfect combination of ingredients! I love that it is a quick meal to put together too! Double win in my book!
Liz DellaCroce
It couldn’t be easier to make!