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This Ginger Chicken Asparagus Stir Fry is a quick and healthy dinner using fresh spring produce! This ginger chicken stir fry recipe will be a hit with your family. Make this easy stir fry for dinner tonight!
Hello Springtime! You know when you start seeing asparagus in the grocer stores that spring is near! Wondering what to make with asparagus? This Ginger Chicken and Asparagus Stir fry is just the thing. It’s a quick and easy stir fry recipe, with an amazing ginger stir fry sauce. Best of all, it is very quick and easy, making it a perfect weeknight dinner!
I love making stir fries for quick easy dinners – like this Honey Lemon Chicken stir fry, or this Shrimp and Broccoli Stir Fry. You can make stir fries with almost any combination of vegetables and protein (or even just veggies!), but today I am using chicken, asparagus, mushrooms and onions for this ginger stir fry. Ginger chicken is such a classic flavor combination, you really can’t go wrong here!
How to make Chicken Stir Fry
The key to making stir fries is to have everything ready before you start cooking. Cut up your chicken and vegetables, whisk together your sauce, and get ready to cook! As always, I dry saute the mushrooms first – it does add a few minutes onto the total cooking time but is well worth it in my opinion.  Of course you can always leave the mushrooms out if you are not a fan!
- Heat a large non-stick skillet over medium-high heat. Â Add the mushrooms and saute until they have released their water and the pan is dry, 5-10 minutes. Â Remove mushrooms from pan.
- Return pan to heat and add one tablespoon of oil. Â Add the chicken and season with salt and pepper. Â Cook, stirring often, until chicken is cooked through. Â Remove chicken from pan.
- Wipe out pan if needed. Â Return pan to heat and add the other tablespoon of oil. Â Add the onion and saute for about 5 minutes, until softened and starting to turn golden.
- Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
- Add  the asparagus and cook for 1-2 minutes, until it turns bright green.
- Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
I like to serve this over brown jasmine rice, which soaks up that gingery sauce that brings the flavor.
Who else is ready for Spring?
Ginger Chicken Asparagus Stir Fry
Ingredients
- 1 pound skinless boneless chicken thighs cut into bite sized pieces
- 1 pound asparagus ends trimmed and cut into 1 inch pieces
- 8 ounces crimini mushrooms sliced
- 1 onion thinly sliced
- 2 tablespoons canola oil or other high heat oil
- salt
- pepper
For the Sauce:
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon fresh grated ginger root
- 4 garlic cloves minced
- 1 teaspoon chili garlic sauce
Instructions
- Whisk together all ingredients for sauce, set aside
- Heat a large non-stick skillet over medium-high heat.  Add the mushrooms and sauté until they have released their water and the pan is dry, 5-10 minutes.  Remove mushrooms from pan.
- Return pan to heat and add one tablespoon of oil. Â Add the chicken and season with salt and pepper. Â Cook, stirring often, until chicken is cooked through. Â Remove chicken from pan.
- Wipe out pan if needed.  Return pan to heat and add the other tablespoon of oil.  Add the onion and sauté for about 5 minutes, until softened and starting to turn golden.
- Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
- Add  the asparagus and cook for 1-2 minutes, until turning bright green.
- Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
- Serve over rice if desired
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an amazingly tasty meal. I made it almost entirely from the recipe, except I used whole small mushrooms in a dry wok, then added some sesame oil and some fresh ginger toward the end of the searing. Sauce for this dish was the best stir fry sauce ever.
Delicious and easy to make. Nice weekday dinner for me and my family who are on the go all the time.
We liked this. I like to make a recipe as written the first time I make it, but I used chicken breast because that’s what I had. I liked the chili garlic sauce. Next time I will cut back on the sugar and double the sauce. (Or maybe make less rice!)
So glad you liked it!
One of the very best stir fries I’ve made. We all thought it was delicious. Thank you. Will definitely make it again.
I’m so happy you loved it!
Wow! Talk about the perfect stir fry recipe, this one is it! Packed with flavor and so delicious. Thank you for sharing!
I’m so happy you loved it Sharon!
I honestly don’t remember if I left a comment the first time I made this or not, but good grief is it good!! I leave out the mushrooms and cook the chicken and onion all together – too lazy to dirty extra dishes. My husband added about a tablespoon of sesame oil to the jasmine rice as it cooked and it was the perfect addition. Our 6 and 8yo’s liked it also!
Yay! So happy to hear that you love it!
This is so delicous! I think I will use a little less asparagus and cook it a tad longer since it was a little too “crisp”, but the whole recipe is fantastic!
This has become one of my family’s favorites! I make it often.
Such an easy and tasty weeknight dinner! Thanks!
So glad you loved it Rebecca!
I omitted the mushrooms(because I hate them) and cooked the chicken and onion together, draining halfway through. Then I added extra veggies in with the asparagus(shredded carrot and fresh green beans) Other veggies would go great in this as well. Broccoli, pepppers, edamame, sugar snaps, zucchini etc. the options are endless! Make sure to double the sauce if you add a bunch of stuff. Served over brown rice.
So happy you loved it Amber!
I am surprised that there is nothing sweet in the sauce. I made a similar sauce last week and added honey to balance out the flavor. I am not great at measuring though, I just guess. I must have gotten something off a bit
Hi Cyndi – there is brown sugar in this recipe. I’m not sure if you made this recipe or a different one?
This was absolutely delicious! Never took the time to cook mushrooms before everything else for as long as this recipe did, but I think the end result was 1000x better than it would have been. Used half the sugar it called for and substituted coconut sugar.
Yay! So glad to hear that you loved it. Thanks Kendra!
Wonderful!
My family loves this. I have served it three times in 2 weeks. 🙂
I have made it just like the recipe given. And, i have used different vegetables
and doubled the sauce. Either way, this recipe is a winner for us. Thank you for providing it!
So happy to hear that! Thank you Donna!