Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This Chicken and Asparagus Stir Fry is one of the best in town. It’s easy and quick to make with simple ingredients that you might already have on your cupboard. The sweet and savoury sauce plus the protein, vitamins, and minerals that this stir fry offers is indisputable. Everything about this dish is what makes this one heck of a meal! And if you are planning a meal, this amazing recipe should be in your top ten!
Ingredients
3-4 boneless skinless chicken breasts – cut into 1.5” pieces
2 tbsp oil
1 lb asparagus – ends trimmed and cut into 2” pieces
½ c. sliced mushrooms
⅓ c. reduced-sodium soy sauce (use a little less if you are using regular)
1 c. chicken broth
2 tbsp hoisin sauce
3 tsp minced garlic
¼ c. brown sugar
1 tsp sesame oil
¼ tsp ground ginger
2 tbsp corn starch + 3 tbsp cold water (whisked until dissolved)
chopped green onions and sesame seeds, for garnish
How to make Chicken and Asparagus Stir Fry
Step 1: Heat oil in a large skillet. Once hot, add the chicken and saute for about 3 to 4 minutes until they brown. Add in the asparagus and mushrooms. Saute for another 3 to 4 minutes until the chicken is completely cooked and the asparagus and mushrooms are tender.
Step 2: In the meantime, mix the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger. Pour this into the pan and allow the sauce to bubble. Once it starts to bubble, stir in the cornstarch and water mixture for about a minute until the sauce has thickened.
Step 3: Before serving, garnish with some sesame seeds and green onions.
Note:
If you want a bit of kick, add about 1/4-1/2 tsp crushed red pepper flakes or 1-2 tsp sriracha to the sauce.
Nutrition Facts:
Calories: 280kcal | Carbohydrates: 25g | Protein: 23g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1158mg | Potassium: 703mg | Fiber: 3g | Sugar: 18g | Vitamin A: 883IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 4mg
Ingredients
- 3-4 boneless skinless chicken breasts - cut into 1.5” pieces
- 2 tbsp oil
- 1 lb asparagus - ends trimmed and cut into 2” pieces
- ½ c. sliced mushrooms
- ⅓ c. reduced-sodium soy sauce (use a little less if you are using regular)
- 1 c. chicken broth
- 2 tbsp hoisin sauce
- 3 tsp minced garlic
- ¼ c. brown sugar
- 1 tsp sesame oil
- ¼ tsp ground ginger
- 2 tbsp corn starch + 3 tbsp cold water (whisked until dissolved)
- chopped green onions and sesame seeds, for garnish
Instructions
Step 1: Heat oil in a large skillet. Once hot, add the chicken and saute for about 3 to 4 minutes until they brown. Add in the asparagus and mushrooms. Saute for another 3 to 4 minutes until the chicken is completely cooked and the asparagus and mushrooms are tender.
Step 2: In the meantime, mix the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger. Pour this into the pan and allow the sauce to bubble. Once it starts to bubble, stir in the cornstarch and water mixture for about a minute until the sauce has thickened.
Step 3: Before serving, garnish with some sesame seeds and green onions.
Notes
If you want a bit of kick, add about 1/4-1/2 tsp crushed red pepper flakes or 1-2 tsp sriracha to the sauce.
