Ginger Chicken Stir-Fry with Asparagus


I finally bought a wok and I’m so glad I did. I never thought I really needed one and that a skillet could do just fine, but when you have a wok it’s like it feels more legit. It makes it so much easier to do the fancy toss you see on TV :). Not only that, but I love how there is a greater surface area of heat because of the tall sides on the pan. So advice of the day, invest in a wok you’ll be glad you did. Plus it will give you an excuse to make Chinese food all week, you’ve gotta test out that new pan, right?

Ginger Chicken Stir-Fry with Asparagus | Cooking Classy

Wok or no wok, be sure you try out this recipe because it’s everything you want from a good stir-fry and more. It’s so simple to make, it’s ready in under 30 minutes and I’d definitely label it as healthy. Not only that, it tastes incredible! The sweet honey and ginger, the hint of spice from the red pepper flakes, just the right amount of salty from the soy sauce, and the perfect level of freshness from the veggies make this a meal that will likely find it’s way to your dinner rotation. I’m going to be dreaming about the simple, yet perfect flavors of the sauce and how well it pairs with fresh asparagus. Enjoy!

Ginger Chicken Stir-Fry with Asparagus | Cooking Classy


Ginger Chicken Stir-Fry with Asparagus

Yield: About 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes


  • 1 1/4 lbs boneless skinless chicken breast , diced into 1-inch pieces
  • 4 1/2 tsp canola oil , divided
  • 1 lb asparagus , end portions trimmed and remainder diced into 1 1/2-inch pieces
  • 1 small yellow onion , sliced into thin strips
  • 8 oz button mushrooms , sliced*
  • 1/4 tsp red pepper flakes , then more for garnish if desired
  • 1 Tbsp peeled and finely grated fresh ginger
  • 4 cloves garlic , minced
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 Tbsp cornstarch
  • Salt and freshly ground black pepper


  1. In a 12-inch non-stick wok (or large and deep non-stick skillet), heat 1 1/2 tsp canola oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken onto a large plate and set aside.
  2. Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. Once oil is hot, add asparagus, yellow onion and mushrooms, and red pepper flakes and sauté until tender-crisp, about 4 - 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing. Meanwhile, in a mixing bowl (or in a 2-cup liquid measuring cup) whisk together chicken broth, soy sauce, honey and cornstarch until well blended.
  3. Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 1/2 minutes. Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes if desired (note that this is best served immediately as the liquids from the veggies will begin to break down and thin the sauce).
  4. Recipe Source: Inspired by McCormick

Ginger Chicken Stir-Fry with Asparagus | Cooking Classy



  • Joesonus: I sprinkled my chicken with a little olive oil infused with orange then some salt and pepper. I then barbacued the chicken cut into bite size pieces and added it to the sauce just to coat. This way my mom claims the chicken has more tooth. I am really addicted to this orange infused olive oil. The stuff adds that citrus tang and works really well for making salad dressing. June 12, 2014 at 9:24pm Reply

  • Sharon: Is it really teaspoons of oil? That seems like very little for the amount of ingredients. April 30, 2014 at 1:44pm Reply

    • Jaclyn: Yes, but you could always add a few tsp more if you feel it needs it. May 8, 2014 at 10:25am Reply

  • Rachel @ Bakerita: This looks absolutely delicious! This would be perfect for dinner with some brown rice…yum! I don’t cook with asparagus nearly enough considering how much I love it. Thanks for the recipe. Pinned! April 11, 2014 at 5:46am Reply

  • Chung-Ah | Damn Delicious: I love how stinking easy this is! April 10, 2014 at 11:51pm Reply

  • Chloe @ foodlikecake: That looks delicious! April 10, 2014 at 4:57pm Reply

  • Aimee @ ShugarySweets: This is gorgeous! And I just so happen to have everything in my kitchen. April 10, 2014 at 3:06pm Reply

    • Jaclyn: Thanks for the compliment Aimmee and thanks for stopping by :)! April 10, 2014 at 8:19pm Reply

  • Chrystin: Yummmm!! This looks delicious!!! April 10, 2014 at 12:48pm Reply

  • Averie @ Averie Cooks: I love asparagus and yours is just jumping off the plate! So pretty! (love your new collages now too for pinning!) :) April 10, 2014 at 11:12am Reply

    • Jaclyn: Thanks Averie – I decided to switch things up a bit :). April 10, 2014 at 8:18pm Reply

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