Dinner’s on in only 30 minutes with this simple asparagus and chicken stir fry! Tender asparagus and juicy chicken are stir fried in minutes in a quick and flavorful soy ginger garlic sauce.
Spring dinners, please assemble! I’m looking at you, asparagus.
When in doubt, just stick it in a stir fry is always my dinner motto and wow, this saucy goodness really does deliver.
There’s nothing complicated about this stir fry and we’re honestly keeping things pretty simple in the ingredients department! You can easily whip this stir fry up in only about 30 minutes and the fresh spring flavors really just work here.
This Stir Fry Features…
- Juicy sauteed chicken strips
- Tender asparagus pieces
- A sweet and flavorful stir fry sauce
Making the Stir Fry
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Soy sauce
- Brown sugar
- Rice wine vinegar
- Garlic
- Ginger
- Cornstarch
- Chicken thighs
- Vegetable oil
- Asparagus
- Yellow onion
Choosing Your Chicken
I recommend using boneless skinless chicken thighs for this stir-fry. This cut of chicken is fast to pan fry and turns out super tender and juicy inside every time.
If you don’t have thighs on hand, boneless skinless chicken breasts will work, however, they may not cook up quite as juicy as thighs.
Tips for Perfect Stir Fry
- Use fresh garlic and ginger – using these ingredients fresh gives the stir fry lots of aromatic flavor.
- Cut chicken in uniform pieces – aim for 1-inch strips so the chicken cooks evenly.
- Marinate chicken 20 minutes – a quick marinade of soy sauce, rice wine vinegar, and cornstarch adds lots of flavor to the chicken.
- Use a wok – using a wok gives you a heating surface most ideal for stir fries. If you don’t have a wok, you can use a large stainless steel skillet instead.
- Cook asparagus separately from chicken – the asparagus cooks quickly so I prefer cooking it separately from the chicken.
Recipe Variations
Try these ideas for a different twist on this stir fry.
- Try different vegetables – carrot, cabbage, broccoli, sweet pepper, or green beans would all be great veggie options for this stir fry.
- Add heat – try adding a minced jalapeno, serrano, or habanero pepper. You can also add hot sauce to taste.
- Use another protein – try shrimp, tofu, or beef strips in place of the chicken.
Serving Suggestions
I recommend serving this stir fry hot from the pan alongside steamed white rice, brown rice, cauliflower rice, or quinoa with a sprinkle of fresh green onions on top.
You can also meal prep this stir fry ahead by assembling in containers alongside rice for easy reheating in the microwave later.
A big heap of this saucy stir fry over steamed rice is pretty much the ultimate spring dinner experience, friends! The rice will soak up all that saucy goodness and yep, seconds are non-negotiable here.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More stir fries you’ll want to make next!
Asparagus and Chicken Stir Fry
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Ingredients
Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons rice wine vinegar
- 3 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
Stir Fry
- 1 teaspoon cornstarch
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 2 lbs boneless skinless chicken thighs, cut into 1-inch strips
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil, divided
- 1 lb fresh asparagus, ends trimmed off and cut into 1-inch pieces
- 1 medium yellow onion, thinly sliced
- Sliced green onions and steamed rice for serving
Instructions
Sauce
- Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
Stir Fry
- Whisk cornstarch, soy sauce, and rice wine vinegar together in a shallow bowl. Toss chicken into sauce until evenly coated and season well with salt and pepper. Allow chicken to marinate 20 minutes.
- While chicken is marinating, heat a large wok or skillet over medium-high heat. Once pan is hot, add 1 tablespoon vegetable oil and tilt pan to evenly coat. Add asparagus and onion to pan and saute 3-5 minutes until crisp-tender. Transfer vegetables to a small bowl.
- Return same pan to medium-high heat and coat with remaining 1 tablespoon oil. Working in batches if needed, add chicken in a single layer and saute 3-5 minutes until chicken is golden-brown and cooked through, adding an additional tablespoon of oil to coat pan between batches.
- Add sauce and vegetable mixture to chicken and cook 2-3 minutes over medium-high heat until sauce is coating chicken and vegetables. Remove stir fry from heat and season with additional salt and pepper to taste if needed.
- Serve stir fry warm with green onions on top over rice. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 4/17/26.
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