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A finished chicken and asparagus stir fry in a wok, sliced chicken and bright green asparagus pieces glazed in a light glossy sauce, sesame seeds scattered on top, warm natural kitchen light, casual home cooking

Chicken and Asparagus Stir Fry

A fast stir fry of sliced chicken and crisp asparagus in a light garlic-ginger sauce, made with low-sodium soy sauce.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken breast sliced thin against the grain
  • 1 lb asparagus trimmed and cut into 2-inch pieces
  • 1 tbsp cornstarch
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp avocado or canola oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp honey
  • 1 tbsp sesame seeds toasted

Method
 

  1. Toss the sliced chicken with the cornstarch until lightly coated. This is what gives stir-fried chicken that silky exterior and it also helps the sauce cling.
  2. Whisk the soy sauce, rice vinegar, sesame oil, broth, and honey together in a small bowl.
  3. Heat the oil in a large skillet or wok over high heat until it shimmers. Add the chicken in a single layer and let it sit undisturbed for 2 minutes before stirring. Cook until just opaque, about 4 minutes total, then move it to a plate.
  4. Add the asparagus to the hot pan and stir-fry 3 minutes until bright green and still snappy. Add the garlic and ginger and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss for 1 to 2 minutes until it thickens and glazes everything. Finish with the sesame seeds.