Description
How to make mushroom asparagus chicken stir fry with tender vegetables and savory sauce that delivers restaurant-quality flavor in just 20 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 8 oz baby bella mushrooms, sliced
- 1 medium red bell pepper, sliced
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Stir Fry Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
Cooking Essentials
- 2 tablespoons vegetable oil, divided
- 1/4 cup chicken broth
- 2 tablespoons sesame seeds for garnish
Instructions
- Prep Sauce: Whisk together soy sauce, oyster sauce, cornstarch, sesame oil, and red pepper flakes in a small bowl until smooth. Set aside – this sauce comes together quickly once cooking starts.
- Cook Chicken: Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken pieces and cook 4-5 minutes until golden and cooked through. Transfer to plate.
- Sauté Aromatics: Add remaining oil to same pan. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant but not browned.
- Add Vegetables: Add mushrooms and bell pepper first, cooking 2 minutes. Then add asparagus and cook another 2-3 minutes until vegetables are crisp-tender and bright colored.
- Return Chicken: Add cooked chicken back to pan with vegetables. Pour in chicken broth and let it steam for 1 minute to heat everything through completely.
- Finish Dish: Pour sauce over everything and toss quickly until glossy coating forms on chicken and vegetables. Remove from heat and garnish with green onion tops and sesame seeds.
Notes
- Don’t overcrowd the pan or vegetables will steam instead of getting crispy texture.
- Have all ingredients prepped before starting since stir fry cooks very quickly.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Substitute snow peas or broccoli for asparagus if desired.
- Serve immediately over rice for best texture and flavor.
- Toast sesame seeds in dry pan for enhanced nutty flavor.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 14g
- Protein: 32g