Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4
If you are looking for the perfect stir fry recipe, well, you are in the right place. This easy Chicken Asparagus Stir Fry is one of the best you can make today. Protein, asparagus, and mushrooms tossed in a lightly sweet sauce made with honey, soy sauce, and sesame oil. Whip this up in less than thirty minutes and serve this with quinoa or rice for the perfect dinner meal that even your picky eaters will enjoy!
Ingredients
1 pound Boneless skinless chicken breasts cut into 1” pieces
1 tablespoon Vegetable Oil plus 1 tsp
¾ pound Asparagus stalks trimmed and cut into 1” lengths
1 c. Sliced mushrooms
1 teaspoon minced garlic
¼ c. Oyster Sauce
¼ c. Low sodium chicken broth
2 teaspoons Honey
2 teaspoons toasted sesame oil
1 teaspoon Soy sauce
1 teaspoon Cornstarch
Salt and pepper to taste
1 tablespoon sesame seeds
How to make Easy Chicken Asparagus Stir Fry
Step 1: In a large pan, heat a tbsp oil over medium heat. Add the asparagus and mushrooms to the hot oil and cook for approximately 2 to 3 minutes until just tender.
Step 2: To the pan, add the garlic and continue to cook for another 30 seconds.
Step 3: Take the veggies from the pan and transfer them to a plate. Using a foil, tent the veggies to keep them warm.
Step 4: To the same pan, add the rest of the tbsp oil.
Step 5: With salt and pepper, season the chicken. Add the chicken to the pan and cook for about 3 to 4 minutes on each side, stirring often until browned and completely cooked.
Step 6: Add the oyster sauce, chicken broth, honey, sesame oil, and soy sauce in a bowl. Whisk well until combined. Then, in a small bowl, mix the cornstarch and a tbsp cold water.
Step 7: Return the veggies to the pan, then pour the oyster sauce mixture over. Resume cooking for another 30 seconds. Stir in the cornstarch and bring the sauce to a boil, cooking for a minute more or until the sauce has just begun to thicken.
Step 8: Serve immediately topped with sesame seeds. Enjoy!
Nutrition Facts:
Calories: 253kcal | Carbohydrates: 13g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 623mg | Potassium: 795mg | Fiber: 3g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 6.1mg | Calcium: 53mg | Iron: 2.8mg
Ingredients
- 1 pound Boneless skinless chicken breasts cut into 1” pieces
- 1 tablespoon Vegetable Oil plus 1 tsp
- ¾ pound Asparagus stalks trimmed and cut into 1” lengths
- 1 c. Sliced mushrooms
- 1 teaspoon minced garlic
- ¼ c. Oyster Sauce
- ¼ c. Low sodium chicken broth
- 2 teaspoons Honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon Soy sauce
- 1 teaspoon Cornstarch
- Salt and pepper to taste
- 1 tablespoon sesame seeds
Instructions
Step 1: In a large pan, heat a tbsp oil over medium heat. Add the asparagus and mushrooms to the hot oil and cook for approximately 2 to 3 minutes until just tender.
Step 2: To the pan, add the garlic and continue to cook for another 30 seconds.
Step 3: Take the veggies from the pan and transfer them to a plate. Using a foil, tent the veggies to keep them warm.
Step 4: To the same pan, add the rest of the tbsp oil.
Step 5: With salt and pepper, season the chicken. Add the chicken to the pan and cook for about 3 to 4 minutes on each side, stirring often until browned and completely cooked.
Step 6: Add the oyster sauce, chicken broth, honey, sesame oil, and soy sauce in a bowl. Whisk well until combined. Then, in a small bowl, mix the cornstarch and a tbsp cold water.
Step 7: Return the veggies to the pan, then pour the oyster sauce mixture over. Resume cooking for another 30 seconds. Stir in the cornstarch and bring the sauce to a boil, cooking for a minute more or until the sauce has just begun to thicken.
Step 8: Serve immediately topped with sesame seeds. Enjoy!
