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This chicken and asparagus stir fry is a quick, veggie-packed dinner that doesn’t skimp on flavor. Juicy chicken, fresh asparagus, and crisp red bell peppers come together in a garlicky stir-fry sauce that actually sticks to the chicken, because soggy, bland dinners aren’t welcome here.
We’re using a velveting method to give the chicken that tender, takeout-style texture that makes homemade stir fry feel like the real deal, only better, because you made it.
This chicken and asparagus stir fry is one of those reliable, flavor-packed dinners that comes together fast. It’s in regular rotation at our house, along with my beef and broccoli stir fry.
Here is Why This Asparagus Chicken Stir Fry Recipe Works
Tender, juicy chicken: Thanks to a quick velveting step, the texture is on point (none of that dry, chewy stuff).
Flexible and forgiving: Swap in whatever veggies you have on hand—this stir fry doesn’t throw a fit if you’re out of bell peppers.
Weeknight-friendly: Comes together fast if you’ve got everything prepped.
No special equipment needed: A large skillet works just fine; no wok, no problem.
Recipe Tips
Freeze the chicken briefly before slicing: About 20 to 30 minutes in the freezer firms it up just enough to make thin slicing easier (and safer).
Velveting = game changer: A quick marinade with cornstarch and baking soda gives the chicken that tender, silky texture you usually only get from takeout.
Have everything prepped before you turn on the stove: Stir fry waits for no one. Chop, measure, and have it all lined up and ready to go.
Don’t crowd the pan: If your chicken can’t sit in a single layer, cook it in batches. It needs contact with the pan to brown, not steam in its own juices.
Cut veggies for even cooking: Asparagus pieces should be close in size, and bell peppers should be thin enough to soften quickly but not disappear.
Taste and adjust at the end: If your sauce needs a splash more soy sauce, vinegar, or heat, tweak it right before serving. You’re the boss here.
My stir fry sauce recipe works perfectly here and makes a great batch to keep on hand for quick dinners like this one.
Storing Leftovers
Refrigerate: Let the stir fry cool completely, then store it in an airtight container in the fridge for up to 3 days. Just know the sauce will thin out a bit as it sits, that’s normal.
Freeze: You can freeze it, but the texture will take a hit. The veggies will soften, and the sauce will separate or turn watery once thawed. If you’re okay with that, freeze in a freezer-safe container for up to 2 months.
Reheat: Reheat gently in a skillet over medium heat, stirring often. If the sauce has thinned too much, you can mix a little cornstarch with water (about 1 teaspoon each), stir it in, and simmer for a minute to thicken it back up. Skip the microwave if you can, it tends to make everything soggy.
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Asparagus Chicken Stir Fry
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Ingredients
For the Sauce (or use your favorite store brand)
- ⅓ cup chicken broth
- ¼ cup low-sodium soy sauce
- 3 tablespoons oyster sauce
- 1½ tablespoons cornstarch
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons Shaoxing wine , or dry sherry; optional
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons chili garlic sauce, optional
To Tenderize the Chicken
- 1 to 1½ pounds boneless skinless chicken breasts, or thighs, sliced thinly (¼ inch thick)
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- 3 tablespoons reserved stir-fry sauce, from above
For the Stir-Fry
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1 onion, sliced
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 1 red bell pepper, sliced into thin strips
- 2 tablespoons toasted sesame seeds, optional, for garnish
Instructions
Make the Stir-Fry Sauce
- In a medium bowl, whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, brown sugar, rice vinegar, Shaoxing wine (if using), sesame oil, and chili garlic sauce (if using). Set aside. You’ll use 3 to 4 tablespoons of this mixture to marinate the chicken.
Tenderize the Chicken
- Place the sliced chicken in a re-sealable plastic bag or bowl.
- Add the cornstarch, baking soda, and 3 or 4 tablespoons of the stir-fry sauce. Mix well to coat the chicken evenly.
- The mixture will be thick and pasty; this is normal. This velveting step will help create a tender, restaurant-style texture.
- Let the chicken sit at room temperature for 20 minutes.
Cook the Stir-Fry
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the marinated chicken slices in a single layer. Cook for 1–2 minutes on each side until browned. If using a large skillet, push the chicken to the side; otherwise, transfer it to a plate.
- Reduce the heat to medium-high. Add the onion and cook for 1 minute. Stir in the garlic and ginger and cook for another minute until fragrant..
- Add the asparagus and red bell pepper. Stir-fry for 2–3 minutes until the vegetables are just tender but still crisp. Return the chicken to the skillet.
- Whisk the sauce mixture to recombine it, then pour it into the skillet. Toss everything to coat, then cook for 2 minutes, stirring.
- Check the doneness of the asparagus. If you prefer softer vegetables, cook for another minute or two. Remove the skillet from heat and sprinkle with toasted sesame seeds if using.
Notes
- If using a store-bought sauce, you’ll need about 1 cup of sauce.
- Place the chicken in the freezer for 20–30 minutes before slicing to make it easier to cut thinly.
- Have all your ingredients chopped, measured, and ready before you start cooking; stir-frying moves fast!
- If your skillet is too small to cook the chicken in a single layer, cook it in batches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat. If the sauce has thinned out, mix 1 teaspoon of cornstarch with a splash of water, stir it in, and let it simmer for a minute to thicken.
Note on Velveting
- The cornstarch forms a thin layer around the chicken, helping it stay juicy and develop a silky texture.
- The baking soda alters the surface proteins of the meat, making it more tender. But don’t overdo the baking soda, it only takes ¼ teaspoon. Too much will make it mushy and give it a strange flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Asparagus and Chicken Stir Fry
This chicken and asparagus stir fry checks all the boxes; quick, flavorful, loaded with veggies, and way better than anything that comes in a takeout box. It’s the kind of recipe that earns a spot in the weeknight rotation without wearing out its welcome. Bonus: you didn’t even have to leave the house or hunt down mystery ingredients.
For more ways to use this spring veggie, try my asparagus tart.
The Ingredient Shot
Asparagus Chicken Stir Fry Process Photos
