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This easy stir fry recipe includes tender chicken, fresh asparagus, and a delicious savory sauce. It’s a healthy dinner that’s ready in only 20 minutes!

Update: This recipe was originally published in 2020 and has been republished with all new photos.

If you have the same warm and fuzzy feelings about stir fries as I do then get ready for a really yummy one! I just love how fast and versatile stir fries can be. You can create one out of pretty much any protein and vegetable. Whenever I’m feeling particularly uninspired by what to make for dinner I always opt for a stir fry with whatever simple ingredients we have in the fridge. I highly recommend doing the same the next time you’ve run out of dinner inspiration. But let’s start with this chicken stir fry dish first, shall we?

Asparagus is a great veggie for a stir fry because it cooks so quickly. We’re cutting our chicken into one-inch pieces so it too will cook fast. To finish this entree we’re adding in a few sauce ingredients. Serve everything over rice for a complete meal the whole family will love!

Chicken and Asparagus Stir Fry Ingredients

  • Chicken breasts: We’re using boneless skinless chicken breasts in this easy entree. You can also use boneless skinless chicken thighs if you prefer dark meat.
  • Olive oil: A little bit of oil helps us sauté the chicken. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
  • Asparagus: Asparagus season is late March to June so those are the best months to find it at your local farmer’s market. However you can find asparagus in the produce section of your grocery store all year long! You’ll likely get the best price during those in season months though. When selecting asparagus spears go with stalks that are a vibrant color (bright green) and medium size (not too thick and not too thin). Always trim off the tough ends and discard.
  • Coconut aminos: Coconut Aminos tastes like soy sauce but with far less sodium and a hint of sweetness. It adds so much flavor to this easy dish.
  • Chicken stock or broth: Both chicken stock and chicken broth can be used in this stir fry. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable stock if that’s what you have on hand.
  • Minced garlic: You can mince your own garlic or use a jarred variety.
  • Simple seasonings: Chili powder, paprika, onion powder, salt, and black pepper are all you need to add more flavor to this easy recipe.
  • Arrowroot flour or cornstarch: You can use arrowroot flour or cornstarch to thicken this stir fry sauce.

How to Make Chicken and Asparagus Stir Fry

To whip up this meal, you’ll start by sautéing your chicken pieces in a single layer on medium-high heat so they have some nice browning. Then set the chicken aside.

The sauce and asparagus go in the pan next. Asparagus cooks quickly (that’s one very important reason why I love it so) so just give it two or three minutes. Then add the chicken back to the pan.

In a small container combine arrowroot flour or cornstarch and water. Shake. Set aside.

If thickening your sauce with cornstarch, add the cornstarch slurry into the skillet now. Simmer for 1 to 2 minutes until chicken is cooked through and sauce has thickened.

If thickening your sauce with arrowroot flour, do not add the arrowroot flour slurry yet. First let the chicken pieces cook another 1-2 minutes. Once they’re done turn the stovetop burner off. Pour the slurry into the skillet and stir. You’ll notice the sauce begins to thicken immediately.

Serve this simple stir fry over white rice, brown rice, or cauliflower rice. I enjoy topping this dinner recipe with sesame seeds, chopped green onions, and/or a pinch of red pepper flakes (for a little heat).

Can You Use Soy Sauce Instead of Coconut Aminos?

Usually I find that using low sodium soy sauce instead of coconut aminos is a good swap; however, we’re using 1/2 cup of coconut aminos in this recipe. Soy sauce (even the low sodium variety) is significantly saltier and when we’re using this quantity you will notice the difference. I recommend sticking with coconut aminos.

How to Serve this Stir Fry

This sauce is yummy so be sure to serve this chicken asparagus stir fry over something that can sop it all up! I have lots of delicious options for you but my top choice is cauliflower rice, white rice, or brown rice.

How to Store Leftovers

Want to enjoy this easy chicken stir fry recipe the next day or later in the week? This entree is great for meal prep! Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through.

4.80 from 5 votes

Easy 20-Minute Chicken and Asparagus Stir Fry

By Christina
This easy stir fry recipe includes tender chicken, fresh asparagus, and a delicious savory sauce. It's a healthy dinner that's ready in only 20 minutes!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

Chicken & Asparagus

  • 1 ½ pounds chicken breasts, skinless, boneless, cut into 1-inch pieces
  • tablespoons olive or avocado oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 bunch asparagus, trimmed, cut into thirds

Sauce

  • ½ cup coconut aminos
  • ¼ cup chicken stock or broth
  • 1 teaspoon garlic, minced
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 tablespoon arrowroot flour or corn starch
  • 1 tablespoon cold water
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Instructions 

  • Add oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Salt and pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
  • Add asparagus, coconut aminos, chicken stock, garlic, chili powder, paprika, onion powder, and salt to skillet. Cover and simmer for 2 to 3 minutes. Asparagus should be tender (or close to tender) but still bright green.
  • While asparagus is cooking, in a small container combine arrowroot flour or cornstarch and water. Shake. Set aside.
  • Add chicken back to skillet. Stir so that it's incorporated with the sauce and asparagus.
  • If thickening your sauce with cornstarch, add the flour/water slurry into the skillet now. Simmer for 1 to 2 minutes until chicken is cooked through and sauce has thickened.
    If thickening your sauce with arrowroot flour, do not add the flour/water slurry yet. First let the chicken pieces cook another 1-2 minutes. Once they're done turn the stovetop burner off. Pour the arrowroot flour mixture into the skillet and stir. You’ll notice the sauce begins to thicken immediately.
  • Serve this stir fry over white rice, brown rice, or cauliflower rice. To make it look extra impressive you can top with sesame seeds or green onion before serving.

Nutrition

Calories: 310kcal, Carbohydrates: 14g, Protein: 39g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 109mg, Sodium: 1344mg, Potassium: 882mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1173IU, Vitamin C: 9mg, Calcium: 36mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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7 Comments

  1. Deb says:

    Very flavorful and easy. My hubby and I like a little heat so I added some hot sauce. Think I will add mushrooms next time.

  2. Cassie says:

    So good!!

  3. Andrea Jackson says:

    Made this last night and it was so easy and delicious!!!  The whole family enjoyed it-3 teens included!  Excited to put a new recipe in the rotation!

  4. Ashley Kravat says:

    Easy to make & delicious!!

  5. Janis says:

    This was fast and easy. Loved it. Great meal for a week night. 

  6. Jeremy says:

    Could you use cornstarch/water to thicken?

    1. Christina says:

      Yes, you can shake equal parts cornstarch/water and shake in a jar, then add to the skillet. If it doesn’t thicken right away add a bit more.