Speedy & Delicious Chicken and Asparagus Stir-Fry

Ready for a healthy, flavorful dinner that comes together in a flash? This Chicken and Asparagus Stir-Fry is your answer! Perfect for busy weeknights, it’s packed with tender chicken, crisp-tender asparagus, and coated in a simple, savory sauce. Plus, with asparagus currently in season, it’s the perfect time to enjoy this vibrant dish!

Why You’ll Love This Recipe

This isn’t just another stir-fry recipe; it’s a reliable formula for success in the kitchen. Here’s why it’s bound to become a favorite:

• Lightning Fast: From prep to plate, you’re looking at about 25 minutes. Ideal for those nights when time is tight!
• Healthy & Nutritious: Lean protein from the chicken and essential vitamins from the fresh asparagus make this a wholesome meal.
• Incredible Texture: Thanks to a simple technique called “velveting,” the chicken stays incredibly juicy and tender. The asparagus retains a perfect crisp-tender bite.
• Simple Ingredients: You likely have most of the pantry staples already, and the fresh ingredients are easy to find.
• Seasonal Highlight: It makes the most of fresh, in-season asparagus, ensuring the best flavor and texture.

Ingredients

Gather these simple ingredients to create your delicious stir-fry:

For the Chicken & Marinade:

• 12 ounces boneless, skinless chicken breast, thinly sliced
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil (like vegetable or canola)
• 1 teaspoon oyster sauce

For the Rest of the Dish:

• ½ cup water or low-sodium chicken stock
• 2 teaspoons cornstarch
• ¼ teaspoon ground white pepper
• ¼ teaspoon sugar
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• ¼ teaspoon sesame oil
• 2 tablespoons neutral oil, divided
• 1 clove garlic, minced
• 1 pound asparagus, ends trimmed and sliced on a sharp angle into 2-inch pieces
• 1 tablespoon Shaoxing wine

Note: US Customary and Metric measurements are available in the recipe card below.

Step-by-Step Instructions

Follow these steps for a perfect stir-fry every time:

1. Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, and 1 teaspoon oyster sauce. Mix well until the liquid is fully absorbed by the chicken. Let it marinate for 15-30 minutes while you prep the other ingredients.
2. Prepare the Sauce: While the chicken marinates, whisk together ½ cup water (or stock), 2 teaspoons cornstarch, white pepper, sugar, light soy sauce, 1 tablespoon oyster sauce, and sesame oil in a small bowl. Set aside.
3. Sear the Chicken: Heat your wok or a large skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and swirl to coat the pan. Carefully spread the marinated chicken in a single layer. Let it sear undisturbed for about 30 seconds to get a nice crust.
4. Partial Cook: Stir-fry the chicken for another 30 seconds, or until it’s about 75% cooked through. Remove the chicken from the wok and set it aside on a plate.
5. Cook Aromatics and Asparagus: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and cook for about 15 seconds until fragrant. Add the prepared asparagus slices.
6. Stir-Fry Asparagus: Stir-fry the asparagus for 1 minute. Add the Shaoxing wine and continue to stir-fry for another 30 seconds.
7. Add Sauce: Quickly re-whisk your premixed sauce to ensure the cornstarch hasn’t settled. Pour the sauce mixture into the wok with the asparagus. Bring the sauce to a simmer; it will thicken quickly.
8. Combine & Finish: Return the partially cooked chicken to the wok with the simmering sauce and asparagus. Stir-fry for another 30 seconds, tossing everything together until the chicken is fully cooked and coated in the thickened sauce. The asparagus should be crisp-tender.
9. Taste and Serve: Taste the stir-fry and add a pinch of salt if needed. Serve immediately over hot rice.

You Must Know: Secrets to Stir-Fry Success

Achieving restaurant-quality stir-fry at home is easier than you think when you know these key techniques:

• Velveting Chicken: This is the secret to incredibly tender, juicy chicken in stir-fries. Marinating the chicken in cornstarch, liquid (like water or wine), and often a bit of oil creates a protective coating that locks in moisture during high-heat cooking. Don’t skip this step!
• Diagonal Asparagus Cut: Cutting asparagus on a sharp diagonal isn’t just for looks! This technique shortens the tough fibers in the stalk, making the asparagus more tender and pleasant to eat. It also increases the surface area, allowing the delicious sauce to cling better to each piece.

Make Ahead and Storage

• Make Ahead: You can slice and marinate the chicken up to 24 hours in advance. Keep it covered in the refrigerator. You can also wash and trim the asparagus ahead of time. Prepare the sauce mixture (without the cornstarch if you prefer, adding it just before cooking, though adding it beforehand works fine here) and store it separately in the fridge.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat in a wok or skillet over medium heat, adding a splash of water or stock if needed to loosen the sauce. Avoid overheating, which can make the chicken tough.

Seasonal Variations

While this recipe shines with fresh spring asparagus, you can adapt it throughout the year:

• Spring/Summer: Add snap peas, snow peas, or thinly sliced bell peppers alongside the asparagus.
• Fall/Winter: Try adding broccoli florets, sliced carrots, or green beans. Adjust cooking times as needed for different vegetables.

Serving Suggestions

This Chicken and Asparagus Stir-Fry is traditionally served over steamed white rice. For a healthier option, consider brown rice, quinoa, or cauliflower rice. A sprinkle of toasted sesame seeds or chopped green onions adds a nice finishing touch.

Alternative Preparation: A Fresh Twist

While this recipe is designed for stir-frying, you could use similar ingredients for a different kind of dish. Consider a cold Chicken and Asparagus Salad! Grill or pan-fry seasoned chicken and blanched asparagus, then toss with a light sesame-ginger vinaigrette, mixed greens, and perhaps some cherry tomatoes and cucumber.

Pro Tips

• High Heat is Key: Stir-frying requires high heat to cook ingredients quickly and achieve that signature texture. Ensure your wok or pan is hot before adding oil.
• Prep Everything First: The stir-fry process is fast! Have all your ingredients prepped, measured, and ready to go before you start cooking. This is called “mise en place.”
• Choose Fresh Asparagus: Look for firm, bright green stalks with tight tips. Avoid any that look wilted, wrinkled, or yellowing. Medium-thick stalks work well for stir-frying.
• Don’t Crowd the Wok: Cook the chicken in a single layer to sear properly. If you’re making a larger batch, cook the chicken in two batches if necessary. Crowding the pan lowers the temperature and can lead to steaming instead of searing.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breast? A: Yes, absolutely! Chicken thighs are more forgiving and stay very moist. Adjust cooking time slightly as needed.

Q: What can I substitute for Shaoxing wine? A: Dry sherry is the best substitute. If you don’t have either, you can omit it, but it adds a layer of authentic flavor.

Q: My sauce isn’t thickening. What went wrong? A: Ensure your cornstarch was thoroughly mixed into the sauce before adding it to the wok. Also, make sure the sauce comes to a simmer after adding it; the heat activates the cornstarch.

Q: Is this recipe spicy? A: No, this recipe is not spicy as written. You can add a pinch of red pepper flakes or a dash of chili garlic sauce with the aromatics if you like heat.

Enjoy this quick, healthy, and delicious Chicken and Asparagus Stir-Fry! It’s a fantastic way to enjoy seasonal produce and get a satisfying meal on the table in minutes.

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