Chicken and Asparagus Stir Fry

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This Chicken and Asparagus Stir Fry is an easy weeknight dinner that comes together in under 15 minutes and features a mouthwatering honey stir fry sauce. See Recipe

Ingredients

[Chicken Marinade] 1 lb boneless skinless chicken breast (or thighs, thinly sliced) 1 egg white 1 tbsp water 1 tbsp low sodium soy sauce 1 tbsp cornstarch Salt and pepper to taste [Sauce] 1/2 cup chicken broth 2 tbsp low sodium soy sauce 2 tbsp oyster sauce 1 tbsp toasted sesame oil 1 tbsp rice vinegar 1 tbsp honey (or maple syrup) 1 tbsp cornstarch 1/2 tsp black pepper [For the Stir Fry] 1 tbsp olive oil 1 lb asparagus, chopped 4 cloves garlic, minced 1 tbsp fresh ginger, minced 1/4 cup green onions, sliced See Recipe Now

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Step 1 Marinade the chicken: In the bottom of a bowl, add the egg white, water, soy sauce, sesame oil, cornstrach, salt, and pepper. Add the chicken breast and place the bowl in the refrigerator for 20-30 minutes. See Recipe

Step 2 In a small bowl. Combine the chicken broth, soy sauce, oyster sauce, sesame oil, rice vinegar, honey, pepper, and cornstarch. Mix well. See Recipe

Step 3 Heat up a large wok (or nonstick pan) over medium high heat with the olive oil. Add the chicken in a single layer and cook for 1-2 minutes per side until it is golden brown and just cooked through. Remove and set aside. See Recipe

Step 4 Add an extra drizzle of oil if needed. Add the asparagus and cook for 2-3 minutes, stirring often, until is lightly browned and tender crisp. It shouldn’t be very soft. Add the garlic, ginger, and green onions. Cook for 1-2 minutes until nice and fragrant. See Recipe

Step 5 Add the chicken to the pan along with the sauce. Cook for 1-2 minutes until the sauce thickens. Serve. See Recipe

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