Garlic-Soy Chicken and Asparagus Stir-Fry

Why You’ll Love This Recipe

• Weeknight-fast: on the table in under 30 minutes.
• Light but satisfying: lean chicken and crisp asparagus in a glossy garlic-soy glaze.
• Flexible base: serve with jasmine rice or go low-carb with cauliflower rice.
• Pantry-friendly: uses everyday sauces and seasonings you likely have on hand.

Grocery List

• Produce: Asparagus, garlic, fresh ginger, green onions, optional cauliflower rice, optional lime
• Dairy: None
• Pantry: Chicken broth, low-sodium soy sauce (or tamari), rice vinegar, honey, cornstarch, oyster sauce (optional), toasted sesame oil, neutral cooking oil, jasmine rice, sesame seeds, red pepper flakes

Full Ingredients

Chicken and Vegetables

• 1.25 lb boneless, skinless chicken breast, trimmed and thinly sliced against the grain
• 1 lb asparagus, woody ends snapped off, spears cut into 2-inch pieces on a bias
• 2 tbsp neutral oil (canola or avocado), divided
• Kosher salt and freshly ground black pepper, to taste

Garlic-Soy Glaze

• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1/2 cup low-sodium chicken broth
• 1 tbsp rice vinegar
• 1 tbsp honey (use 2 tsp for less sweetness, or 1 tbsp allulose/monk fruit for lower carbs)
• 1 tbsp oyster sauce (optional but recommended for savory depth)
• 3 garlic cloves, finely minced
• 1 tsp fresh ginger, finely grated
• 1.5 tsp cornstarch whisked with 1 tbsp cold water (slurry)
• 1 tsp toasted sesame oil
• Pinch red pepper flakes (optional, to taste)

For Serving and Garnish

• 3–4 cups cooked jasmine rice or 4 cups warmed cauliflower rice
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Cook your base

Start jasmine rice according to package directions (typically 1 cup rice to 1.25 cups water; simmer 12–15 minutes). For a low-carb option, warm cauliflower rice in a skillet with a splash of water and a pinch of salt for 3–4 minutes. Keep covered off the heat.

Step 2: Prep the chicken and asparagus

Pat chicken very dry with paper towels, then slice thinly against the grain. Season lightly with salt and pepper. Snap off woody asparagus ends and slice the spears on a bias into 2-inch pieces; pat dry so they sear, not steam.

Step 3: Mix the garlic-soy glaze

In a bowl, whisk together soy sauce, chicken broth, rice vinegar, honey, and oyster sauce (if using). Stir in the minced garlic, grated ginger, and a pinch of red pepper flakes. In a separate small cup, mix the cornstarch with cold water to make a smooth slurry; stir the slurry into the sauce. Set aside near the stove.

Step 4: Stir-fry the chicken

Heat 1 tbsp neutral oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer. Stir-fry 3–4 minutes, just until the exterior is no longer pink and lightly browned at the edges. Do not overcook. Transfer chicken to a plate; keep the pan over heat.

Step 5: Sear the asparagus

Add the remaining 1 tbsp oil to the hot pan. Add the asparagus and cook, stirring frequently, for 2–3 minutes until bright green and crisp-tender with a few blistered spots. If tips are very thick, add 1 tablespoon water and cook 30–45 seconds more to help them soften slightly.

Step 6: Glaze and finish

Return the chicken and any juices to the pan. Whisk the sauce again and pour it in, tossing constantly for 1–2 minutes until the sauce bubbles and turns glossy, lightly coating the chicken and asparagus. Turn off the heat and stir in the toasted sesame oil. Sprinkle with green onions and sesame seeds. Taste and adjust seasoning with a splash more soy or a squeeze of lime, if desired. Serve immediately over jasmine rice or cauliflower rice.

Pro Tips

• Cut evenly: Thin, uniform chicken strips and same-size asparagus pieces cook quickly and evenly.
• High heat is key: Preheat the pan until very hot to sear rather than steam.
• Dry ingredients = better browning: Pat both chicken and asparagus dry before they hit the pan.
• Keep the sauce nearby: Stir the cornstarch slurry right before pouring so it does not settle.
• Do not overcrowd: If your pan is small, cook chicken in two batches for best color and texture.

Variations

• Spicy: Add 1–2 tsp chili-garlic sauce or a fresh sliced red chili with the asparagus.
• Lemon-pepper: Swap rice vinegar for fresh lemon juice and finish with extra cracked black pepper.
• Gluten-free: Use tamari instead of soy sauce and confirm oyster sauce is gluten-free, or omit it.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water until warmed through. The sauce can be whisked up to 4 days in advance and refrigerated; re-whisk before using. For best texture, cook asparagus fresh rather than freezing.

Nutrition (per serving)

Approximate without rice: 360 calories; 34 g protein; 14 g fat; 22 g carbohydrates; 2 g fiber; 960 mg sodium (varies by soy sauce). With 1 cup cooked jasmine rice: about 565 calories. With 1 cup cauliflower rice: about 385 calories.