Stir-Fried Chicken with Asparagus
A perfect harmony of flavors and textures, this Stir-Fried Chicken with Asparagus brings weeknight meals to life with minimal effort. Tender chicken, vibrant asparagus, and a savory sauce come together in one skillet for a fuss-free delight.
The umami-forward sauce, enhanced with a hint of sweetness, perfectly complements the crisp asparagus and juicy chicken. Each bite is a balance of savory richness and fresh crunch, making it both satisfying and wholesome.
Ready in under 30 minutes, this versatile dish pairs beautifully with brown rice for a complete meal. It’s a go-to recipe for busy evenings without compromising on flavor or nutrition.
Stir-Fried Chicken with Asparagus: Key Ingredients
Chicken Breast
The foundation of this dish, tender chicken breast absorbs the umami-rich sauce, delivering juicy bites that are the heart of this stir-fry.
Asparagus
Crisp and vibrant, asparagus adds a refreshing crunch and balances the richness of the sauce with its earthy, green flavor.
Oyster Sauce
This silky, umami-packed sauce infuses the dish with a savory depth, tying every ingredient together seamlessly.
Brown Rice
A wholesome and nutty complement, brown rice soaks up the flavorful sauce, making each bite complete and satisfying.
Sesame Oil
A drizzle of this nutty essence elevates the aroma, adding a toasted complexity to the dish’s finish.
Recipe Tips
- Prep Ahead for Efficiency
For a smooth cooking process, chop the chicken and asparagus in advance and measure out your sauce ingredients. Having everything prepped ensures a seamless cooking experience, especially with this quick stir-fry method. - Achieve the Perfect Asparagus Texture
Cook the asparagus until it’s crisp-tender—just about four minutes. Overcooking can make it mushy, while undercooking leaves it too tough. Aim for vibrant green spears with a slight crunch to balance the dish. - Customize the Sauce for Flavor Balance
Feel free to adjust the sweetness and saltiness of the sauce to your preference. A touch more brown sugar enhances the sweetness, while extra oyster sauce intensifies the umami. Taste as you go for a perfectly balanced result.
What to Serve with Stir-Fried Chicken with Asparagus
- Steamed Jasmine Rice
Swap brown rice for fragrant jasmine rice to complement the dish’s savory, umami flavors with a soft, aromatic base. - Sesame Cucumber Salad
A crisp sesame cucumber salad provides a refreshing contrast, with its tangy and nutty flavors perfectly balancing the richness of the stir-fry. - Miso Soup
A warm bowl of miso soup adds a comforting touch, enhancing the overall umami theme and making the meal feel complete and satisfying.
FAQ
- Can I substitute chicken with another protein?
Yes! Thinly sliced beef, shrimp, or tofu work wonderfully in this recipe. Adjust the cooking time based on the protein to ensure proper doneness. - What can I use instead of oyster sauce?
Hoisin sauce or soy sauce mixed with a dash of fish sauce can replace oyster sauce, offering a slightly different but equally flavorful profile. - Can I make this dish vegetarian?
Absolutely! Replace chicken with firm tofu and use vegetable broth instead of chicken broth. Ensure your oyster sauce substitute is plant-based, like mushroom stir-fry sauce. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the sauce.
Stir-Fried Chicken with Asparagus
Ingredients
- 1 ½ pounds skinless boneless chicken breasts, cut into 1-inch cubes
- 1 ½ bunches asparagus approximately 1 ½ pounds, trimmed and sliced into 1-inch pieces
- 6 tablespoons oyster sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 2 teaspoons packed light brown sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons minced garlic around 3 cloves
- 2 tablespoons vegetable oil
- Kosher salt
- 2 cups cooked brown rice
Instructions
- In a small mixing bowl, combine the oyster sauce, chicken broth, dry sherry, cornstarch, light brown sugar, sesame oil, and minced garlic. Whisk thoroughly until the mixture is smooth and well-blended.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and allow it to heat until shimmering. Introduce the asparagus, season with ½ teaspoon of kosher salt, and cook while stirring intermittently until it becomes lightly browned and tender-crisp, approximately 4 minutes. Transfer the asparagus to a large plate.
- In the same skillet, heat the remaining tablespoon of vegetable oil until shimmering. Add the cubed chicken and cook, stirring halfway through, until the pieces are golden and fully cooked, about 5 to 6 minutes.
- Pour the prepared sauce mixture into the skillet with the chicken and bring it to a simmer. Cook for 30 seconds to 1 minute, allowing the sauce to thicken slightly. Return the asparagus to the skillet and toss everything together to coat evenly in the sauce. Adjust the seasoning with additional salt if necessary.
