Chicken and Asparagus Stir Fry

I love how quick and tasty this chicken and asparagus stir fry is! It’s packed with flavor, comes together in no time, and makes a great weeknight meal.

Asparagus isn’t usually my go-to for stir-fry, but in this dish, it’s amazing. The sauce has a rich, slightly sweet taste from the hoisin, a bit of tang from the vinegar, and just the right amount of heat from the chili paste.

I used a full 2 teaspoons of chili paste because I like things spicy, but you can add less if you prefer a milder kick.

Serve it on its own for a lighter meal or with steamed rice if you’re extra hungry. Either way, it’s a dinner that’s fast, simple, and full of bold flavors!

Table of Contents

Chicken and Asparagus Stir Fry Recipe

Ingredients

2 boneless chicken breasts, cut into bite-sized pieces (about 1 ¼ pounds)
1 bunch fresh asparagus, trimmed and cut into 2-inch sections (around ¾ to 1 pound)
2 tablespoons tamari or low-sodium soy sauce (use gluten-free tamari for gluten-free)
2 tablespoons apple cider vinegar or white vinegar
2 tablespoons homemade stir-fry sauce or hoisin sauce
2 teaspoons toasted sesame oil
¼ teaspoon garlic powder or 1 clove fresh garlic, finely minced
¼ teaspoon ground ginger or ½ teaspoon freshly grated ginger
1 to 2 teaspoons chili sauce or red pepper flakes
Salt and black pepper, as needed
Sesame seeds for a finishing touch

Instructions

Warm a large skillet or wok over medium-high heat. Drizzle in 1 teaspoon of sesame oil. Lightly season the chicken with salt and black pepper, then add it to the pan. Stir-fry until it turns golden brown and fully cooked, about 7 to 9 minutes. Once done, take it out and set it aside.
In the same pan, add the remaining teaspoon of sesame oil. Toss in the asparagus and cook while stirring for about 3 to 4 minutes, or until it turns bright green and slightly tender.
While the asparagus is cooking, mix together the soy sauce, vinegar, stir-fry sauce, garlic, ginger, and chili sauce in a small bowl.
Add the cooked chicken back into the pan and pour the sauce over everything. Stir well and cook for another 1 to 2 minutes, allowing the flavors to blend.
Sprinkle sesame seeds on top before serving. Enjoy it warm with steamed rice or noodles.

Best Tips For Making Chicken And Asparagus Stir Fry

To get the best flavor and texture in your stir-fry, keep these simple tips in mind:

Cut ingredients evenly: Chop the chicken and asparagus into similar-sized pieces so everything cooks at the same speed.
Use a really hot pan: A hot pan helps the chicken brown nicely and keeps the asparagus crisp.
Don’t overcrowd the pan: Cooking in batches prevents the ingredients from steaming and keeps them slightly crispy.
Stir quickly but don’t overdo it: Let the chicken and vegetables sit for a few seconds at a time to get a nice sear.
Add sauce at the end: Pour in the sauce when everything is almost done cooking, so it coats the ingredients without making them soggy.
Keep it fresh: If using garlic and ginger, fresh versions always give a stronger, more authentic taste compared to powdered ones.
Taste and adjust: The chili paste and soy sauce can be adjusted based on how spicy or salty you like it.

What To Serve With Chicken And Asparagus Stir Fry?

This dish pairs well with simple sides that soak up the delicious sauce. Try it with:

Steamed white rice
Brown rice
Jasmine rice
Garlic fried rice
Egg noodles
Rice noodles
Cauliflower rice
Stir-fried vegetables
Cucumber salad
Spring rolls

How To Store And Reheat Chicken And Asparagus Stir Fry?

If you have leftovers, storing them the right way keeps them fresh and tasty.

Refrigerate: Let the stir-fry cool completely, then store it in an airtight container. It stays fresh in the fridge for up to 3 days.
Freeze: If you want to keep it longer, freeze it in a freezer-safe container for up to 2 months. Let it thaw in the fridge before reheating.
Reheat properly: Warm it in a pan over medium heat for the best texture. If using a microwave, heat in short intervals, stirring in between, to avoid drying out the chicken.

How To Cut Asparagus For Stir-Fries?

Cutting asparagus the right way makes a big difference in how it cooks and tastes in a stir-fry. Here’s the best way to do it:

Trim the tough ends: Hold a stalk and bend it gently—it will snap where the tough part ends. Use this as a guide to cut the rest.
Cut into bite-sized pieces: Slice the asparagus into 2-inch sections so they cook quickly but still have some crunch.
Angle your cuts: Cutting on a slight diagonal (instead of straight across) helps the pieces cook evenly and look more appealing.
Use the whole stalk: The tips are the most tender, but the stalks are great too. Just make sure to remove any woody parts at the bottom.

Essential Rules For Stir-Frying

Stir-frying is all about cooking fast and keeping flavors fresh. Follow these simple rules for the best results:

Use high heat: Stir-frying needs a hot pan to sear the food quickly and lock in flavor.
Preheat the pan: Before adding oil, make sure the pan is hot so ingredients don’t stick.
Use the right oil: Choose oils with a high smoke point, like vegetable, canola, or sesame oil.
Cook in small batches: Too much food at once lowers the heat, making everything soggy instead of crispy.
Keep stirring: Stir constantly to prevent burning and ensure even cooking.
Add ingredients in the right order: Start with proteins (like chicken), then add tougher veggies (like carrots), and finish with softer ones (like asparagus).
Don’t overcook: Vegetables should be tender but still crisp, and meat should stay juicy.
Mix the sauce separately: Having the sauce ready before cooking makes things smoother and prevents last-minute scrambling.