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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!

This Ginger Chicken Asparagus Stir Fry is a quick and healthy 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!

  1. 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.
  2. 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.
  3. 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.
  4. Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
  5. Add  the asparagus and cook for 1-2 minutes, until it turns bright green.
  6. 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.

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Ginger Chicken Asparagus Stir Fry

4.75 from 20 votes
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Servings 4 Servings
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!

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:

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

Calories: 316kcal | Carbohydrates: 27.7g | Protein: 23.3g | Fat: 14.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Asian
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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61 Comments

  1. 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!

  2. 5 stars
    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!

    1. 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!

  3. 5 stars
    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!

  4. 5 stars
    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!!

    1. 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!

    1. Hi Danielle – Yay! So happy to hear that you love it! Great idea serving it over cauliflower rice!

  5. Oh my.!!! Beyond delish.
    Quite possibly one of my all time favorite asian recipes now.
    That sauce alone, “drooling”

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 5 stars
    This is a great recipe! Decided to use round steak in place of the chicken, and I doubled the sauce! Thanks for sharing!!!!

  9. 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.

    1. 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!

  10. 5 stars
    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!

  11. 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!!