Description
This Chicken and Asparagus Stir Fry is a quick, flavorful Asian-inspired dish featuring tender marinated chicken breast and crisp asparagus sautéed with garlic and onion. Perfect for a healthy weeknight meal, this stir fry balances savory soy and oyster sauce flavors with the freshness of vegetables, all cooked rapidly in a hot pan to lock in texture and taste.
Ingredients
Chicken Marinade
- 250 grams boneless skinless chicken breast, thinly sliced
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp baking soda
Vegetables & Stir Fry
- 250 grams asparagus, woody ends snapped off and sliced diagonally
- 3 cloves garlic, minced (divided: some for asparagus, some for chicken)
- 1 onion, thinly sliced and separated into layers
- 2-3 tbsp neutral cooking oil (such as vegetable or canola oil)
- Salt, to taste for sprinkling over asparagus
Sauces & Seasoning
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1 tsp dark soy sauce
- Additional ½ tsp sesame oil, for finishing
Instructions
- Marinate the Chicken: Slice the chicken breast thinly and toss it in a bowl with 2 teaspoons soy sauce, 2 teaspoons sesame oil, cornstarch, and baking soda. Mix well and set aside for at least 15 minutes to tenderize and flavor the chicken.
- Prepare Vegetables: Snap off the woody ends of the asparagus and slice the stalks diagonally. Thicker pieces should be halved to ensure even cooking. Mince garlic cloves and slice the onion thinly, separating the layers for faster cooking.
- Stir Fry Asparagus and Onion: Heat 1 to 2 tablespoons of neutral cooking oil in a wok or large pan over medium-high heat. Add the asparagus and stir fry for about 1 minute, then sprinkle a pinch of salt. Add the sliced onions and continue tossing everything for another minute. Remove the vegetables from the pan and set aside.
- Cook the Chicken: In the same pan, add more oil if needed and sear the marinated chicken slices on one side until they start to brown. Add the minced garlic and continue cooking until the chicken is about 80% cooked through.
- Combine and Season: Return the cooked asparagus and onions to the pan with the chicken. Add oyster sauce, soy sauce, and dark soy sauce. Toss all the ingredients together thoroughly until coated and glossy. Drizzle with a little additional sesame oil just before turning off the heat to finish.
Notes
- Make sure to slice chicken thinly for even cooking and tenderness.
- Adjust the amount of soy and oyster sauce to taste, especially if you prefer less salt.
- For extra flavor, you can add a sprinkle of chili flakes or fresh ginger when stir frying.
- Serve immediately with steamed rice or noodles for a complete meal.
- Do not overcook the asparagus; it should remain crisp-tender.
