Asparagus Chicken Stir Fry

5 from 1 vote

Asparagus Chicken Stir Fry

A quick and flavorful chicken stir fry with fresh asparagus, red bell pepper, and a bold, garlicky sauce. Tender, juicy chicken thanks to a simple velveting trick. No takeout required.

Prep Time18

Cook Time12

Total Time30

Cuisine: Asian

Keyword: asparagus and chicken stir fry, chicken stir fry with vegetables

Servings: servings

Author: Dahn Boquist

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