This Chicken Stir Fry with Asparagus is one of those recipes that feels like a quick fix but tastes like a restaurant meal. The secret is a tangy stir fry sauce made with garlic, ginger, soy sauce, honey, and a good squeeze of lemon. Serve it over rice, quinoa, or even some noodles for a balanced, satisfying dish.
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.
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.
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.