Chicken Asparagus Stir Fry You'll Actually Crave

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is a common alternative.

In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, sesame oil, cornstarch, and brown sugar. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for a richer flavor.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the chopped onion and sauté for 1-2 minutes until it begins to soften.

Stir in the asparagus, season with salt and pepper, and stir-fry for about 4 minutes until the asparagus is tender-crisp. Remove the vegetables from the skillet and set them aside.

Using the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat.

Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in 2 tablespoons of water and 1 tablespoon of rice vinegar. Stir to deglaze the skillet, creating a light sauce.

Return the cooked vegetables to the skillet and toss everything together. Stir-fry for an additional 1-2 minutes to combine and heat through.

Remove from heat and serve immediately over steamed rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens