Girl in need of a lighter fare. That’s me on this February day after Super Bowl weekend, and the motivation behind this wholesome and delicious stir fry.
This Chicken and Asparagus Stir Fry should really be called Chicken and (fill in the blanks) Stir Fry. I chose asparagus because let’s be real here, I dig it. If you don’t like it, do not feel like the time has come to give asparagus a chance, or just don’t want to eat asparagus today, use other vegetables such as broccoli, broccolini (hello, new favorite!), pea pods, green beans, french beans, edamame etc. Or try it with yummy Chinese veggies like Gai Lan and Bok Choy.
This is such a versatile and BASIC stir fry recipe that you can tweak and make it your own. Everyone needs a basic stir fry dish in their hip pockets. THIS IS IT, YOU GUYS! It has the key essential ingredients that will remind you of the Chinese Stir Fry that you love. Also, here’s the best part: this meal takes approximately 30 minutes to make from start to finish. How awesome is THAT?
Stir frying is an amazing technique that I love, and love to talk about. A lot. In fact, I love talking about it so much I wrote a whole article about it. YESS. Check back Friday for my new post on everything you need to know about Stir Fry called 8 Tips to a Great Stir Fry. You don’t want to miss this one!
Okay, let’s get started.
First (and an important) thing to do is to get all the ingredients (marinate, meat, veggies) ready to go before heating up the stove. Prepare a quick marinate by mixing oyster (flavored) sauce, soy sauce, sesame oil, rice wine, water, corn starch, and sugar into a small ramekin. Each of these items can be found in most regular grocery stores today. I highly recommend not skipping any of them to get the full flavor of this beautiful dish. In fact, all are very basic and versatile ingredients for cooking Chinese food, and you will see them in many Chinese recipes.
Slice defrosted chicken into thin slices and pour marinate all over the chicken. This recipe doesn’t require you to marinate the chicken for a long time. If you are marinating beef, yes, marinate it for a few hours. As for chicken, you can use let it sit for 10 minutes or so. I let the chicken sit in marinate for only as long as I chop up the vegetables.
I add one whole carrot to this dish because carrots are delicious and it adds another layer of flavor and crunch to the dish. For the asparagus, I like to slice them up slanted to increase the surface area of the asparagus. Why? Faster cooking (by a little bit) and it gets coated with more sauce (because more surface area). It will not make or break the dish, but it’s a nice touch. I slice the carrots in fairly thick slices (not into little pieces) because asparagus takes some time to cook, and I want to throw the carrots in the same time as the asparagus, and not have one be overcooked and the other undercooked.
If you are using a different vegetables, and want to throw your veggies into the wok all at once, make sure they cook for around the same time. If not, throw the one that cooks the longest in first, then add the other vegetable(s).
The authentic way of stir frying is over a very powerful gas stove. In fact, at many restaurants, the flames cover more than half of the wok, cooking the items in extremely high heat. Most of us cook at homes, and many of us may not even have gas stoves. Can we still make an awesome stir fry? HECK YES!
Pick a wok or skillet that retains heat really well. Then turn the heat up to high and heat up your wok or skillet with some vegetable oil in it. When it is ready, throw in asparagus and carrots. Then remove and set them aside.
Still on that high heat, add more vegetable oil to wok, wait till oil heats up, add ginger and garlic, wait (again), then add chicken. We can’t completely remove the marinate from the chicken, but try to get chicken into the pan as DRY as possible. The reason is we want to sear chicken with the oil, not boil it in the marinate. Keep the marinate though, we will come back to it in a second.
Once chicken is almost cooked, add vegetables back into the wok, stir it and then add the rest of the marinate.
The result is a super tasty stir fry that is OUT OF CONTROL. This is it. I can still taste the savory goodness just LOOKING at this.
Chicken – always YUM, mixed with the crunch of the carrots and asparagus, all coated in this savory soy based, and slightly sweet sauce of GOODNESS.
John and I were so impressed with how this turned out. When we made this the other night, the convo during dinner time went something like that:
John: *Stuffing food into mouth* Man, this is good!
Me: *Stuffing food into mouth* (Lots of food in mouth. Delayed response) Man, this is good!
Continue to stuff food into mouths. Silence with the exception of intense chewing.
We totally have deep conversation and offer profound insights during dinner time.
Serve with white or brown rice, and you’ll get your protein, veggies, carbs, all in one place. Perfect meal for a busy night.
On the other hand, if you want to jazz it up, try our super popular Baked Cream Cheese Wontons appetizer (our most pinned recipe to date on Pinterest… and while you are there, here’s my shameless plug – follow me! 🙂 ) to kick off your stir fry night. They are addictive, so remember to make a bunch because it is difficult to just eat one. John tells me I have a love for variety – so here I am contributing some variety to your dinner table. Skip take out and make all this right in the comforts of your own home (or kitchen)!
Chicken and Asparagus Stir Fry
Juicy white meat chicken stir fried with crunchy asparagus and carrots, glazed in savory soy-based sauce with a hint of sweetness. A great, basic stir fry that is easy to make and so delicious!
- 1 lbs chicken breast
- 7 oz asparagus
- 1 carrot
- 3 tbsp oyster (flavored) sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp rice wine
- 1 tsp sugar
- 1 tbsp water
- 1/2 tsp corn starch
- 5-6 cloves garlic
- fresh ginger
- vegetable oil
Slice defrosted chicken into thin strips.
In a small bowl, add oyster sauce, soy sauce, sesami oil, rice wine, sugar, water and corn starch to make marinate. Add marinate to chicken and set aside.
Cut up asparagus and carrots. Mince garlic. Slice fresh ginger to create 5-6 thin slices of ginger.
Add vegetable oil to wok and heat up wok on high heat. Once wok is heated up, add asparagus and carrots and cook for 2-3 minutes or until almost done. Remove and set aside.
Add vegetable oil to wok. Once oil is heated up, add ginger and garlic. Wait for 30 seconds, then add chicken to the wok. Try to get the chicken into the wok as dry as possible. Set aside leftover marinate for later.
Cook chicken for ~2 minutes, or until chicken is almost done. Add asparagus and carrots back into the wok, cook for 1 minute, add the leftover marinate, and cook for another 1-2 minutes, or until everything is fully cooked.
Serve with white or brown rice, and enjoy!