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Chicken Asparagus Stir Fry

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Chicken Asparagus Stir Fry
Chicken Asparagus Stir Fry

Tis’ the season for lighter fare, and I have been on a stir-fry kick lately. One thing that you will notice is absent from my stir-fry’s is broccoli; I am allergic to it. Is that not every child’s wish at one point in their life? To be allergic to a vegetable? Perhaps even broccoli itself?

Well as quirky life would have it, I have developed in my adulthood a complete and utter intolerance to broccoli, which happens to be one of my favorite vegetables to eat. Don’t ask what happens when I eat it, it’s not pretty nor painless and not fit to type about.

So any of the recipes I post feel free to use broccoli. I will just sit here and simmer in jealousy that you can have it.

I also have been on a kick for making sauces at home, I can’t stand the pre-packaged type and with a few basic ingredients that you can keep stocked in your fridge or cupboard, you can create all sorts of fantastic sauces!

This is a very light sauce that allows the flavor of the vegetables to shine through and not be overwhelmed.

Ingredients Needed:
2 chicken breasts
red and yellow peppers
asparagus
zucchini
onion

Sauce:

1 tsp chicken stock
1/3 cup of water
2 tbsp oyster sauce
1 tbs sesame oil
1 tsp soy sauce
1 tsp ginger
1 tsp brown sugar

Slice up your veggies and with the zucchini, make the chunks either large so they take longer to cook or save them to add near the very end for a quick steam.

Combine all the sauce ingredients and place to the side for now.

Fry your chicken up in the pot until it’s browned, then add in your veggies.

I need a wok. Desperately. It’s on my list to buy ASAP. Cover the pot and steam the food for 3-4 minutes, until the vegetables are tender.

Add in the sauce and stir until the sauce thickens up.

Serve over rice or noodles, we tried angel hair pasta with this one and it is absolutely fantastic!

Happy cooking!

Karlynn

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Chicken Asparagus Stirfry

Healthy,fast and protein packed stirfry. Did I mention really, really tasty too?
5 from 1 vote
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Course
Dinner
Cuisine
American
Servings
4
Calories
150
Author
Karlynn Johnston

Ingredients

  • 2 chicken breasts
  • 1 red pepper
  • 1 yellow pepper
  • 12 asparagus
  • 1 zucchini
  • 1 onion
  • 1 tsp chicken stock Sauce
  • 1/3 cup water
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp ginger
  • 1 tsp brown sugar

Instructions

  1. Slice up your veggies and with the zucchini, make the chunks either large so they take longer to cook or save them to add near the very end for a quick steam. 

  2. Combine all the sauce ingredients and place to the side for now.

  3. Fry your chicken up in the pot until it's browned, then add in your veggies. Cover the pot and steam the food for 3-4 minutes, until the vegetables are tender.

  4. Add in the sauce and stir until the sauce thickens up. 

  5. Serve over rice or noodles, we tried angel hair pasta with this one and it is absolutely fantastic!

Nutrition Information

Calories: 150kcal, Carbohydrates: 11g, Protein: 14g, Fat: 5g, Cholesterol: 36mg, Sodium: 406mg, Potassium: 599mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1470IU, Vitamin C: 106.8mg, Calcium: 35mg, Iron: 1.7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Comments & Recipe Tips Share a tip or comment!

  1. Wave59 says

    1967, the meaning of the term “vegetable” was specified to mean “plant cultivated for food, edible herb or root.” The year 1955 noted the first use of the shortened, slang term “veggie”.[

  2. Rice Palette says

    This looks very delicious! Thanks for providing all those step-by-step photos :0)

    As for the wok, there are some that are inexpensive and still useful.. I read an article recently about what to look for, but I forgot the address..

  3. Charlynn says

    Looks good!! I’ll have to try that soon. Invest in an electric wok I have a Rival one that I love!

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