This stir fry Chicken and Asparagus recipe is one of those go-to, quick stir fry dinners that never let you down. It’s quick, super tasty, and packed with tender chicken, crisp asparagus, and a garlicky savoury sauce that brings everything perfectly.
One of the best easy chicken and asparagus recipes you can whip up everything in just 30 minutes!
This asparagus and chicken stir fry is quick, easy, and full of flavour, perfect for weeknights when you want something fast but homemade. It’s a great way to enjoy fresh, in-season asparagus, and it’s always a hit with both kids and adults. Serve it over rice, noodles, or even great with cauliflower rice for a low-carb option.
Why this Asparagus Chicken is Always on Repeat in Our House
When asparagus is in season, this is hands-down one of our Asian family’s favourite meals. I remember my mom making this for us when I was growing up. She’d always buy big bunches of fresh asparagus from the local farmer’s market, and the kitchen would instantly smell amazing once it hit the hot wok.
We never got bored with chicken stir fries, because she’d switch things up with different veggies and sauces each time. Sometimes she’d do chicken and cabbage with garlic soy sauce, or even toss in bell peppers for extra crunch.
If you’re into chicken stir fries like us, Chicken Mushroom Stir Fry and Chicken and Cabbage Stir Fry are another great recipes to try next!
Khin’s Asparagus Prep Tips!
- To prepare asparagus for this stir-fry, start by snapping off the woody ends. Just bend each spear gently, and it will naturally break where the tender part begins.
- Then, slice the remaining spears diagonally for quicker cooking. It’s a simple trick that gives your homemade stir-fry that authentic Chinese restaurant-style touch.
- If some stems are too thick, you can slice them in half lengthwise so everything cooks evenly.
- When choosing fresh asparagus, look for firm, straight spears with tightly closed tips.
- The stalks should be vibrant green and not limp or dried out. Thinner spears are usually more tender and cook quickly, making them perfect for stir-fries.
Basic Ingredients You'll Need
The Main Ingredients:
- Chicken ( Boneless, skinless chicken breasts or thighs )
- Fresh asparagus
- Garlic, minced
- Onion, sliced
- Neutral oil
- Sesame oil
- Salt to taste
For Marinating the Chicken:
- Soy sauce ( all-purpose )
- Cornstarch
- Sesame oil
- A pinch of baking soda (keeps the chicken moist and tender)
For the Stir Fry Sauce:
- Oyster sauce or hoisin sauce
- Soy sauce ( regular all-purpose )
- Dark soy sauce
How to Stir Fry Asparagus and Chicken Perfectly
- Marinate the chicken: Slice the chicken breast thinly, then toss it with soy sauce, sesame oil, cornstarch, and a small amount of baking soda. Let it marinate for at least 15 minutes while you prepare the rest of the ingredients.
- Prepare the asparagus: Snap off the woody ends of the asparagus. Slice the rest diagonally. Halve any thick ones so they cook evenly. And also mince a few cloves of garlic and slice your onion thinly. Separate the onion layers so they cook quickly in the pan.
- Cook the asparagus first: Heat a bit of oil in a pan or wok over medium-high heat. Add asparagus and stir fry for a minute, then sprinkle a pinch of salt. Add the onion and toss for another minute. Remove from the pan and set them aside.
- Stir fry chicken and finish the dish: In the same pan, add more oil. Sear the chicken slices on one side, then add minced garlic and cook until the chicken is 80% cooked.
Add the cooked asparagus and onions back to the pan and toss everything together until everything is coated and glossy. Drizzle with a little sesame oil before turning off the heat.
What we love to have it with
This asparagus chicken recipe is super versatile and goes well with all sides.
Serve it over hot jasmine or basmati rice for a simple, comforting meal, or pair it with noodles, such as egg noodles, rice noodles, or even udon, for something a little different.
Some Easy Swaps and Twists You’ll Love
- No asparagus? Try green beans, broccoli, snap peas, pak choi or cabbage.
- Make it spicy: Add chilli oil, fresh red chilli, or crushed dried chilli flakes.
- Make it saucy: If you love extra sauce with your rice, add more soy sauce, oyster sauce, and a cornstarch slurry (a mixture of cornstarch and water). Check out my Chicken Chop Suey for the saucy stir fry recipe.
- Vegetarian twist: Swap chicken for tofu or tempeh and use a vegetarian oyster sauce.
- Extra Garnish: Sprinkle some toasted sesame seeds or freshly chopped spring onions.
Yes! You Can Store Leftovers and Enjoy Later
Got leftovers? No worries! Store your chicken asparagus in an airtight container in the fridge, and it’ll stay fresh for a couple of days.
Perfect for meal prep and school or office lunchboxes. You can freeze it, but the asparagus might get a bit softer after thawing.
When you’re ready to eat, simply reheat in the microwave or gently reheat it in a pan over low heat to keep everything tasty and avoid drying out.
If you find the stir fry is a bit dry, just splash in a little water when reheating to bring it back to life.
Why do you stir-fry the asparagus before cooking the chicken?
Cook the asparagus quickly and set it aside to keep it crisp and bright. Asparagus cooks fast and can get mushy if left in the pan too long.
By stir-frying it before the chicken, you make sure it stays tender-crisp while the chicken cooks perfectly. Toss everything together at the end for the best textures and flavours!
More Easy Chicken Stir Fry Recipes
- Thai Cashew Chicken Stir Fry
- Chinese Chicken and Broccoli Stir Fry
- Chicken and Rice Noodle Stir Fry
- Hoisin Chicken Stir Fry
Love This Recipe?
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📖 Recipe
Chicken and Asparagus Stir Fry
Ingredients
- 250 grams Chicken breast boneless skinless chicken breast or thigh
- 250 grams Asparagus
- 3 cloves Garlic Minced
- 1 Onion Sliced
- 2-3 tbsp Cooking oil Neutral oil
- Salt to taste To sprinkle over asparagus
Chicken Marinade
- 2 tsp Soy sauce
- 1 tsp Cornstarch
- 2 tsp Sesame oil
- ¼ tsp Baking soda
Stir Fry Sauce Ingredients
- 1 tbsp Oyster sauce
- 2 tsp Soy sauce
- 1 tsp Dark soy sauce
Instructions
Marinate The Chicken
- Slice your chicken breast thinly, then toss it with soy sauce, sesame oil, cornstarch, and a tiny bit of baking soda. Let it marinate for at least 15 minutes, while you prepare everything else.
Prepare and Stir Fry Asparagus First
- Snap off the asparagus where the woody end stops. Slice the rest diagonally. Halve any thick ones so they cook evenly. And also mince a few cloves of garlic and slice your onion thinly. Separate the onion layers so they cook quickly in the pan.
- Heat a bit of oil in a pan or wok over medium-high heat. Add asparagus and stir fry for a minute, then sprinkle a pinch of salt. Add the onion and toss for another minute. Remove from the pan and set them aside.
Stir Fry the Chicken
- In the same pan, add more oil. Sear the chicken slices on one side, then add minced garlic and cook until the chicken is 80% cooked.
Add Seasoning and Finish the Dish
- Add the cooked asparagus and onions back to the pan and toss everything together until everything is coated and glossy. Drizzle with a little sesame oil before turning off the heat.
Notes
- If you love thick, glossy sauce, add a cornstarch slurry (cornstarch mixed with a little water) near the end of cooking. Stir and cook briefly until the sauce turns glossy and thick.
- Use neutral oils with a high smoke point, like vegetable, canola, or peanut oil, for stir-frying.
- This recipe is mild, but feel free to add chilli flakes, fresh chillies, or chilli oil at the end if you like it spicy!
Anne Atkins says
My husband and I had this last night and very much enjoyed it. I like my dishes spicy but did not add anything for this meal. My husband agreed to a "little chili oil" next time I make it. I thought it was very good plain but I think a little kick will take it to excellent!
Going to make Chicken and Cabbage stir fry and will be putting in a "little chili oil" to kick it up!
Jackie Chandler says
Its yummy
Yar Mi says
Love this stir fry recipe.