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. Add the mushrooms and saute 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. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is cooked through. Remove chicken from pan.
- Wipe out pan if needed. Return pan to heat and add the other tablespoon of oil. 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. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is cooked through. 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
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Janet says
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.
Avis Ridgeway says
Delicious and easy to make. Nice weekday dinner for me and my family who are on the go all the time.
Deb says
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!)
Meghan says
So glad you liked it!
Isabel says
One of the very best stir fries I’ve made. We all thought it was delicious. Thank you. Will definitely make it again.
Meghan says
I’m so happy you loved it!
Sharon says
Wow! Talk about the perfect stir fry recipe, this one is it! Packed with flavor and so delicious. Thank you for sharing!
Meghan says
I’m so happy you loved it Sharon!
Molly says
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!
Meghan says
Yay! So happy to hear that you love it!
Janet L Condron says
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!
Donna says
This has become one of my family’s favorites! I make it often.
Rebecca Becker says
Such an easy and tasty weeknight dinner! Thanks!
Meghan says
So glad you loved it Rebecca!
Amber says
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.
Meghan says
So happy you loved it Amber!
Cyndi says
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
Meghan says
Hi Cyndi – there is brown sugar in this recipe. I’m not sure if you made this recipe or a different one?
Kendra says
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.
Meghan says
Yay! So glad to hear that you loved it. Thanks Kendra!
Donna says
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!
Meghan says
So happy to hear that! Thank you Donna!
Victoria says
Absolutely delicious. My boyfriend loves Asian cuisine, me not so much. But I love it! Thank you for sharing!
Meghan says
So happy you loved it!
Momanie says
Only because I didn’t follow the recipe to the T, I won’t unfairly rate it. I thought it was super tasty. I subbed coconut sugar for the brown sugar and coconut aminos for the soy sauce. I topped this over cauliflower rice. Very filling and satisfying. Thank you!
Meghan says
I’m glad you enjoyed it!
Kevin says
This recipe was incredible. I was completely blown away by how flavorful it was!
Meghan says
Hi Kevin – I’m so glad you loved it!
Sara says
This has become one of my staple weeknight dinners! Delicious! I have a question though. Has anyone ever tried freezing it? I made too much and would hate to waste it.
Thanks!
Meghan says
Hi Sara – I have never frozen it, so I can’t be sure! It should keep in the fridge for a few days. If you freeze it, let us know how it turns out!
Richardo says
Try using sharp kitchen shears to cut up the chicken. Sooo Easy.
Meghan says
Great tip! Thanks Richard!
Daniella Bella says
Absolutely Amazing! I made it today. I highly recommend making.
Meghan says
Hi Daniella – thanks so much! I’m so happy you loved it!
Julia says
This dish was absolutely delicious! I was easily able to make it in my dorm. It didn’t take long and the result was fantastic!
Meghan says
Hi Julia – Yay, I’m so happy to hear that! That is amazing that you made it in your dorm!
sue says
I did season the chicken with salt, white pepper, garlic powder and some soy sauce for more flavor. I didn’t have any mushrooms on hand. I added to onion and asparagus to the chicken after it was cooked just to save steps. I did add about a half a teaspoon more garlic chili sauce to spice it up. Very good recipe. Had to have seconds!!
Meghan says
So glad you enjoyed it Sue!
D says
Love this recipe!! Super simple!
Do we have the nutritional facts on this by any chance?
Meghan says
Hi D,
I don’t at this time, I’m working on updating my old recipes. I just use my fitness pal or lose it to figure out the nutritional info, those are both free websites/apps that you can use to find out in the meantime. I’m so glad you love the recipe!
Danielle says
Love this recipe! I serve it over cauliflower rice! Delicious!!
Meghan says
Hi Danielle – Yay! So happy to hear that you love it! Great idea serving it over cauliflower rice!
Chris says
Oh my.!!! Beyond delish.
Quite possibly one of my all time favorite asian recipes now.
That sauce alone, “drooling”
Meghan says
Hi Chris – yay! I’m so happy to hear that, I’m so glad you loved it!
Molly says
Fantastic! I left out the mushrooms and chili sauce. Instead of dicing chicken I used breast tenders and cooked them together with the garlic and onion – they were so tender theyfell apart! I poured the sauce over top at the same time I added the asparagus let it simmer for a few minutes. The sauce is so good but next time I’ll try 2T brown sugar to cut some sugar out. Definitely will be making this again!
Meghan says
Hi Molly,
Yay, thank you so much for sharing! I’m so glad you loved it!
Natalie says
This is the best stir fry recipe I’ve ever come across, seriously. I have tried so many and this is the one! The sauce is perfect (I used Sriracha). It tastes like the Chinese take out of my childhood. Thank you!
Meghan says
Hi Natalie – wow, that makes me so happy to hear! I’m so glad you loved it!
Jennifer says
This is a great recipe! Decided to use round steak in place of the chicken, and I doubled the sauce! Thanks for sharing!!!!
Ellie Putz says
I just made this with one small substitution. I used Chili crisp( chili oil sauce) instead of the chili garlic sauce, since I had just bought it to try in a different recipe. This was so delicious. We loved it.
Meghan says
Yay, so glad you enjoyed it Ellie!
yasmeen says
Just made this today and loved it! Thanks for sharing this recipe 🙂
Meghan says
Hi Yasmeen, yay! I’m so happy to hear that you loved it!
Wendy says
What kind of rice did you serve with it? IT LOOKS DELICIOUS, CAN’T WAIT TO TRY THIS MEAL!
Meghan says
Hi Wendy, I used brown jasmine rice (I can find it at my local Fred Meyer – Kroger)! I also like the brown basmati rice they sell at Trader Joe’s. I hope you love it!
Kristina says
Probably a silly question but, what is chili garlic sauce and where do I find it?
Meghan says
Hi Kristina! Not silly at all. It is a chili sauce usually sold in the Asian section of the grocery store, next to the sriracha. I use the Huy Fong Brand https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B014CZ4KZ4/ref=sr_1_2_a_it?ie=UTF8&qid=1494267071&sr=8-2&keywords=chili+garlic+sauce Hope that helps! You can also use sriracha in instead if you have that on hand.
Meg | Meg is Well says
Oh my gosh I hate cutting up chicken into bite sized pieces! I try to hand off that job to someone else all the time. I want to take a bath in that sauce!
Meghan says
Yes, I hate that too! It’s the worst! Thanks Meg!
Aimee Mars says
I’ve got some meal prep containers that should be arriving any day now and this would be the perfect recipe to pre-make and enjoy all week! So doing it!!
Meghan says
Yay, AImee! I hope you do!