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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. 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. My boyfriend loves Asian cuisine, me not so much. But I love it! Thank you for sharing!
So happy you loved it!
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!
I’m glad you enjoyed it!
This recipe was incredible. I was completely blown away by how flavorful it was!
Hi Kevin – I’m so glad you loved it!
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!
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!
Try using sharp kitchen shears to cut up the chicken. Sooo Easy.
Great tip! Thanks Richard!
Absolutely Amazing! I made it today. I highly recommend making.
Hi Daniella – thanks so much! I’m so happy you loved it!
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!
Hi Julia – Yay, I’m so happy to hear that! That is amazing that you made it in your dorm!
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!!
So glad you enjoyed it Sue!
Love this recipe!! Super simple!
Do we have the nutritional facts on this by any chance?
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!
Love this recipe! I serve it over cauliflower rice! Delicious!!
Hi Danielle – Yay! So happy to hear that you love it! Great idea serving it over cauliflower rice!
Oh my.!!! Beyond delish.
Quite possibly one of my all time favorite asian recipes now.
That sauce alone, “drooling”
Hi Chris – yay! I’m so happy to hear that, I’m so glad you loved it!
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!
Hi Molly,
Yay, thank you so much for sharing! I’m so glad you loved it!
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!
Hi Natalie – wow, that makes me so happy to hear! I’m so glad you loved it!
This is a great recipe! Decided to use round steak in place of the chicken, and I doubled the sauce! Thanks for sharing!!!!
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.
Yay, so glad you enjoyed it Ellie!
Just made this today and loved it! Thanks for sharing this recipe 🙂
Hi Yasmeen, yay! I’m so happy to hear that you loved it!
What kind of rice did you serve with it? IT LOOKS DELICIOUS, CAN’T WAIT TO TRY THIS MEAL!
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!
Probably a silly question but, what is chili garlic sauce and where do I find it?
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.
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!
Yes, I hate that too! It’s the worst! Thanks Meg!
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!!
Yay, AImee! I hope you do!