Best Asparagus Chicken Stir Fry Recipes

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ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY



Chicken, Mushroom and Asparagus Stir-Fry image

A delicious stir-fry ready in just 25 minutes! This tasty chicken, mushroom and asparagus dish served with rice is perfect for an Asian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 cup uncooked regular long-grain white rice
2 cups water
2 tablespoons vegetable oil
1 lb chicken breast strips for stir-frying
1 lb asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
  • Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
  • Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1890 mg, Sugar 9 g

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons cornstarch, divided
1 egg white
3/4 pound boneless skinless chicken breast, cubed
2 teaspoons canola oil
1/4 cup sherry or chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
3 tablespoons unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

Steps:

  • Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.

Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges

LEMON CHICKEN AND ASPARAGUS STIR FRY



Lemon Chicken and Asparagus Stir Fry image

Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.

Provided by Chef Kate

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
1 carrot, julienned

Steps:

  • In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
  • Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add garlic and fry till softened.
  • Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
  • Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
  • Add marinade and cook until sauce is slightly thickened, about 1 minute.

Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 526.6, Carbohydrate 8.2, Fiber 2.2, Sugar 2.3, Protein 22.3

CHICKEN, ASPARAGUS, AND BROCCOLI STIR-FRY



Chicken, Asparagus, and Broccoli Stir-Fry image

Provided by George Hendrix

Categories     Chicken     Onion     Poultry     Vegetable     Stir-Fry     Kid-Friendly     Quick & Easy     Dinner     Lunch     Asparagus     Broccoli     Sesame     Bon Appétit     Colorado     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons Asian sesame oil, divided
2 garlic cloves, chopped
2 cups 1 1/2-inch pieces asparagus
2 cups small broccoli florets
6 tablespoons low-salt chicken broth, divided
1 1/4 pounds skinless boneless chicken breast halves, thinly sliced crosswise
4 large green onions, chopped
3 tablespoons hoisin sauce*
1 tablespoon oyster sauce

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
  • Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE



Mushroom Asparagus Chicken Stir Fry Recipe image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 8

2 bundles asparagus
3/4 cup sliced mushrooms
2 Tablespoons olive oil (divided)
3 boneless skinless chicken breasts
1/2 cup chicken broth
2 Tablespoons lemon juice
1 teaspoon lemon pepper seasoning
dash pepper (we used fresh cracked)

Steps:

  • Heat stove to medium-high heat.
  • Cut asparagus into 2" pieces and place in a pan or skillet.
  • Chop mushrooms and place in skillet with asparagus.
  • Saute in 1 Tablespoon of olive oil until asparagus goes soft.
  • Set aside, and keep warm.
  • Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
  • Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
  • Add the vegetables into the pan with the chicken.
  • Cook until the chicken is a golden brown, and everything is heated through.
  • Add a dash of pepper.
  • Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 741 kcal, Fat 37 g, SaturatedFat 6 g, Cholesterol 261 mg, Sodium 985 mg, Carbohydrate 14 g, Sugar 7 g, Protein 88 mg

CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY



Chicken, Mushroom, and Asparagus Stir-Fry image

Make and share this Chicken, Mushroom, and Asparagus Stir-Fry recipe from Food.com.

Provided by Gail Blue Eyes

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup uncooked long-grain rice
2 tablespoons oil
1 lb boneless chicken breast, cut into 1/2 inch strips
1 lb asparagus spear, trimmed and cut into 2 inch pieces
1 medium onion, cut into 1/2 inch wedges
3 cloves garlic, minced
3 cups sliced fresh mushrooms
1/4 cup water
1/2 cup purchased stir-fry sauce
1/4 cup oyster sauce

Steps:

  • Cook rice according to package directions.
  • Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
  • Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
  • Transfer chicken to a plate.
  • Add the other tablespoon oil to skillet.
  • Stir-fry asparagus, onion, and garlic for 3 minutes.
  • Add mushrooms and stir fry 3 more minutes.
  • Add water, cover and steam 2-3 minutes or until asparagus is tender.
  • In a little bowl, mix together the stir-fry sauce and oyster sauce.
  • Add sauce to skillet and also add the chicken back to the skillet.
  • Stir-fry a minute or so until heated.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 517.3, Fat 19.4, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1062.4, Carbohydrate 53.6, Fiber 3.9, Sugar 5.5, Protein 32.4

LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY



Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories) Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, asparagus, lemon, lemon, soy sauce, lemon, rice

Provided by Ellie Holland

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

½ tablespoon olive oil
2 chicken breasts, sliced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic, minced
4 oz asparagus
½ lemon, zested
½ lemon, juiced
3 tablespoons soy sauce
lemon, zested, to garnish
rice, to serve

Steps:

  • Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
  • Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
  • Stir again, before mixing in the soy sauce.
  • Serve with rice and sprinkle with lemon zest on top.
  • Enjoy!

Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 2 grams, Protein 33 grams, Sugar 1 gram

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Make and share this Asparagus Chicken Stir-Fry recipe from Food.com.

Provided by Shawnee TX

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 lb fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided
1 tablespoon brown sugar
2 boneless skinless chicken breast halves, cut into thin 1-inch strips
hot cooked rice

Steps:

  • Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
  • In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
  • Heat wok or large skillet over medium high heat.
  • When hot, add 2 tablespoons of oil.
  • Stir fry asparagus for approximately 2 minutes.
  • Remove from the wok and keep warm.
  • Heat wok to high heat.
  • Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
  • Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
  • Serve over the hot rice.

CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY



Chili Chicken Stir-fry With Asparagus and Bok Choy image

Make and share this Chili Chicken Stir-fry With Asparagus and Bok Choy recipe from Food.com.

Provided by PetsRus

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mild sweet chili sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar or 2 tablespoons dry sherry
3 -4 cloves garlic, crushed
1 1/2 teaspoons fresh grated ginger
3 small fresh red chilies, finely chopped,deseeded if you want less heat
1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
2 tablespoons peanut oil, divided
2 onions, halved then sliced in wedges
1 lb asparagus
3/4 lb baby bok choy, shredded
2 tablespoons green onion tops, chopped

Steps:

  • Combine the first eight ingredients in a glass bowl, add the chicken, mix.
  • Cover and refrigerate for several hours or overnight.
  • Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
  • Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
  • Now drain the chicken from the marinade, reserve the marinade.
  • Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
  • Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
  • Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
  • Transfer to a serving dish and sprinkle on the green onions….

Nutrition Facts : Calories 400.8, Fat 14.5, SaturatedFat 3.1, Cholesterol 141.8, Sodium 880.7, Carbohydrate 29.8, Fiber 5, Sugar 17.8, Protein 40.3

CHICKEN AND ASPARAGUS LEMON STIR FRY 6PP



CHICKEN AND ASPARAGUS LEMON STIR FRY 6PP image

Categories     Chicken     Dinner

Yield 4 1 1/4 cup

Number Of Ingredients 12

1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Steps:

  • Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

GINGER CHICKEN ASPARAGUS STIR FRY



Ginger Chicken Asparagus Stir Fry image

This is a delicious stir-fry recipe and a really quick and easy dinner. Although the original recipe calls for asparagus, I have used fresh green beans (cut into 1-inch pieces) in place of the asparagus. The amounts for this recipe serves really only about 3 people, however all ingredients can easily be doubled to serve more. This is delicious!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 teaspoons grated fresh ginger (can use more if desired)
3 fresh minced garlic cloves (or to taste)
2 -3 boneless skinless chicken breasts, cut into about 1/2-inch strips
2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons oil
2 cups sliced mushrooms (fresh or canned)
2 cups asparagus, sliced into 1-inch pieces
4 green onions, sliced diagonally
toasted sesame seeds

Steps:

  • In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
  • Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
  • Dissolve/whisk the cornstarch in chicken broth.
  • Heat the oil in a wok or frying pan until hot.
  • Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
  • Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
  • Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
  • Sprinkle with toasted sesame seeds.
  • Serve over rice or cooked pasta.

Nutrition Facts : Calories 365.4, Fat 17.7, SaturatedFat 2.6, Cholesterol 75.5, Sodium 1804.4, Carbohydrate 19.3, Fiber 5.5, Sugar 5.6, Protein 36.1

CASHEW CHICKEN AND ASPARAGUS STIR FRY



Cashew Chicken and Asparagus Stir Fry image

I have made this meal without the asparagus but when it is back in season again, I really enjoy the texture and fresh flavor it brings to the recipe.

Provided by Grease

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon soy sauce
1 teaspoon cornstarch
1 garlic clove, minced
4 chicken breast halves, cut into bite size pieces
1 tablespoon cornstarch
1 dash hot pepper sauce
3/4 teaspoon sugar
3/4 teaspoon white wine vinegar
1 teaspoon dry sherry
1 tablespoon soy sauce
1 cup chicken broth
3 tablespoons cooking oil
1/2 cup salted roasted cashews
2 medium green bell peppers, cut into bite size pieces
1 medium onion, cut into 8 wedges
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 teaspoon minced fresh ginger, or
1/4 teaspoon ground ginger
2 cups cooked long-grain rice

Steps:

  • In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
  • In another small bowl, mix the cooking sauce ingredients and set aside.
  • Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
  • Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
  • Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
  • Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.

Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 5, Cholesterol 46.4, Sodium 858.7, Carbohydrate 39.9, Fiber 3.6, Sugar 5.4, Protein 24.3

CHICKEN AND ASPARAGUS LEMON STIR FRY



CHICKEN AND ASPARAGUS LEMON STIR FRY image

Categories     Chicken

Number Of Ingredients 12

1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Steps:

  • Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

ASPARAGUS, CABBAGE AND CHICKEN OR CHICKEN STIR-FRY



Asparagus, Cabbage and Chicken or Chicken Stir-Fry image

Whipped this one up randomly one night and it turned out great. Over did the heat a bit with the pepper flake, but even so it was quite good. I left the extra heat in the recipe, but feel free to halve or more if you don't like too much heat.

Provided by MC Baker

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb seitan chicken strips or 1 lb chicken breast, strips
1/2 cabbage, sliced in 1/2 inch pieces
1 lb thin asparagus, washed and bottom 2 inches (or more)
1 red bell pepper, diced
2 tablespoons vegetable oil
2 tablespoons finely chopped ginger
1/2 cup soy sauce
1 1/2 tablespoons red pepper flakes
1 tablespoon black cherry jam or 1 tablespoon other jam

Steps:

  • Heat the oil and add add the cabbage, soy sauce, jam and red pepper flake.
  • Cook on high 3-5 minutes until cabbage has started to wilt.
  • Add the chicken, ginger, asparagus and bell pepper.
  • Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes.
  • Serve with white or brown rice.

HONEY LEMON CHICKEN AND ASPARAGUS STIR FRY RECIPE



Honey Lemon Chicken and Asparagus Stir Fry Recipe image

A recipe for Honey Lemon Chicken and Asparagus Stir Fry : A quick, easy, light and healthy honey lemon chicken stir-fry with asparagus.

Provided by @MakeItYours

Number Of Ingredients 13

1 tablespoon oil
1 pound chicken, cut into bite sized pieces
1 pound asparagus, trimmed and cut into 1 inch pieces
2 tablespoons honey
2 tablespoons lemon juice (~1/2 lemon)
1 tablespoon lemon zest
2 tablespoons soy sauce (tamari for gluten-free)
1/4 cup chicken broth
1 teaspoon chill sauce such as sambal oelek or sriracha
1 clove garlic, grated
1 teaspoon ginger, grated
1 tablespoon water
2 teaspoons cornstarch

Steps:

  • Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked through, about 2-4 minutes.
  • Add the asparagus and stir fry until it turns a brighter green, about 2 minutes.
  • Add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.

MANGO SALSA CHICKEN STIR-FRY & ASPARAGUS



Mango Salsa Chicken Stir-Fry & Asparagus image

One of our favorite meals because we can substitute the 1 cup vegetables to what is in season. Also the salsa can be hotter if desired. Very good the next day too.

Provided by wjorma

Categories     Chicken Breast

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups mangoes, fresh chopped
1/2 cup salsa, medium hot
1 (11 1/3 ounce) peach nectar
2 tablespoons soy sauce
1 1/2 lbs skinless chicken, cubed
2 tablespoons olive oil
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup asparagus, fresh chopped

Steps:

  • To make the salsa combine:.
  • mango,salsa,peach nectar and soy sauce.
  • and cook on simmer for 15 minutes. Set aside.
  • Cube the chicken and pat dry. Into a plastic bag place the flour,salt & pepper. Add the chicken and shake to coat well.
  • Into a large fry pan,place the oil and heat to medium. Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone. Add the reserved salsa mixture and the asparagus,cover and cook on low heat for 15 minutes.
  • Serve over rice. Serves 4.

Nutrition Facts : Calories 490.4, Fat 13.3, SaturatedFat 2.8, Cholesterol 144.7, Sodium 1127.6, Carbohydrate 35.6, Fiber 3.7, Sugar 14, Protein 56.8

BEA'S ORIENTAL CHICKEN AND ASPARAGUS STIR-FRY



Bea's Oriental Chicken and Asparagus Stir-Fry image

Make and share this Bea's Oriental Chicken and Asparagus Stir-Fry recipe from Food.com.

Provided by queenbeatrice

Categories     One Dish Meal

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

2 boneless chicken breasts, chopped in bite sized pieces
4 tablespoons vegetable oil
1 teaspoon ground ginger
2 garlic cloves, minced
10 -12 asparagus spears, broken off at soft spot
1 onion, sliced
2 cups mushrooms, sliced
2 tablespoons oyster sauce

Steps:

  • Heat up 2 tbsp oil in a wok, when hot, add chicken, 1 minced clove garlic and ½ tsp ginger; cook through, remove chicken and set aside.
  • Clean pan and add 2 tbsp oil and add asparagus, 1 minced clove garlic and ½ tsp ginger, cook for 2 minutes.
  • Add onion and mushrooms and cook until veggies are just done.
  • Add the oyster sauce.
  • Serve.

Nutrition Facts : Calories 561.6, Fat 41.2, SaturatedFat 7.5, Cholesterol 92.8, Sodium 599.7, Carbohydrate 14.5, Fiber 3.2, Sugar 4.5, Protein 35.2

CHICKEN AND ASPARAGUS TERIYAKI STIR FRY RECIPE



Chicken and Asparagus Teriyaki Stir Fry Recipe image

Provided by PineyCook

Number Of Ingredients 10

3 tablespoons soy sauce or gluten-free soy sauce
2 tablespoons mirin
1/2 tablespoon honey
1/2 tablespoon fresh grated ginger
1 teaspoon cornstarch
1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
Kosher salt, to taste
1 tbsp canola or grapeseed oil, divided
12 oz asparagus, ends trimmed, cut into 2-inch pieces
4 cloves garlic, chopped

Steps:

  • Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside. Lightly season the chicken with salt. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. Add the garlic and cook until golden, about 1 minute. Set aside on a dish. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY



Chicken, Mushroom and Asparagus Stir-Fry image

A delicious stir-fry ready in just 25 minutes! This tasty chicken, mushroom and asparagus dish served with rice is perfect for an Asian dinner.

Provided by @MakeItYours

Number Of Ingredients 10

1 cup uncooked regular long-grain white rice
2 cups water
2 tablespoons vegetable oil
1 lb chicken breast strips for stir-frying
1 lb asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
  • Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
  • Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

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