Ginger Chicken Stir-Fry with Asparagus

April 10, 2014

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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

5 from 1 vote

Ginger Chicken Stir-Fry with Asparagus

A simple chicken stir fry that's packed with protein, nutritious asparagus and made with a delicious sauce.
Servings: 4
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. 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.
  • 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).
Nutrition Facts
Ginger Chicken Stir-Fry with Asparagus
Amount Per Serving
Calories 354 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 91mg30%
Sodium 719mg31%
Potassium 1064mg30%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 22g24%
Protein 33g66%
Vitamin A 937IU19%
Vitamin C 12mg15%
Calcium 49mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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32 Comments

  • Angela

    When doubling up on the sauce do you also double up on the cornstarch that goes in the sauce too? When doubling up on the sauce should I take the veggies then pour the sauce in wait til it thickens then put chicken and the veggies back in? Or would it be okay for the veggies after their tender crisp to still cook with the sauce even tho it’s double? Want to know when doubling up on sauce same directions/ rules still apply?

    • Jaclyn

      Jaclyn Bell

      Yes double the cornstarch as well. And also cook the vegetables with the sauce.

  • Jo

    Easy, delicious recipe!! I found it on a Pinterest board on Recipes to Treat Damp, which is what I am interested in – recipes for treating dampness, as my acupuncturist recommended I limit “damp foods” and look up ones to counteract them. We found the sweetness and thickness of the sauce to be fine, but I’ll saute the asparagus for just a little longer next time.

  • Diane

    This is easy and really delicious. Sauce was a little thick. Next time I will use 1 cup of broth and 1 Tbsp. of cornstarch. I’m also adding baby spinach next time! Thanks for all your great recipes!

  • Diane

    This is a delicious, easy dinner. I was worried that it would be lacking taste because of so few ingredients but it was great. I had french green beans on hand so used them and they were good. Had to saute a little longer than asparagus. I only used half of the honey as 1/4 cup sounded like a lot to me. I will use a little less cornstarch next time as it was a little thick, I guess because I used less honey. Will make again!

  • JANICE HARRISON

    Could you give me the calorie count per serving. Always looking for new recipes for my 1500 calorie a day diet.

  • Martha

    Made this tonight and it was really good. Loved the combination of the sweet and spicy with the ginger. Will definitely be making again