Made with tender chicken and fresh asparagus glazed in a sweet and tangy sauce, this flavorful recipe for Chicken and Asparagus Stir Fry comes together in less than 15 minutes!
Looking for more 15-minute dinner ideas? Don’t miss my recipes for Shrimp Tacos, Instant Pot Sausage and Potatoes, and Blackened Mahi Mahi.
Kristen’s Key Takeaways
When you are looking for a quick and easy weeknight meal and have chicken and asparagus on hand, look no further than this 15-minute stir fry. Sweet, savory, and kissed with lemon, the flavors marry together beautifully while allowing the natural fresh flavor of the asparagus to shine through. And while the recipe is fairly foolproof, I have a few tips to help ensure the best results.
- Thinly slice the chicken. An essential step to a restaurant-quality stir fry is to thinly cut the chicken, which result not only in tender chicken, but also allows more surface area for the rich honey garlic sauce to glaze the chicken as well.
- Prep the ingredients before turning on the stove. It is best to slice the chicken, chop the asparagus, and whisk together the stir-fry sauce before beginning to cook this dish. Once you start cooking, this dish moves quickly.
- Discard the woody bottom of asparagus. Be sure to remove the fibrous ends of asparagus, as they are tough and and rather unpleasant to eat.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Chicken: Use boneless, skinless chicken breasts or thighs that have been cut into thin strips.
- Asparagus: It is best to use thin, vibrant asparagus with firm stalks, that will ensure they are fresh, flavorful, and cook up quickly.
- Stir Fry Sauce: Made with fresh lemon juice, garlic, honey, and soy, this simple sauce is sweet, tangy, and forms the perfect glaze over the chicken and asparagus. It is reminiscent of the sauce in my honey garlic
- Cornstarch: The cornstarch will help to thicken the stir fry sauce and glaze the chicken and asparagus.
- Oil: Select an oil with a high heat index, like avocado oil, peanut oil, or canola oil.
How to Make Chicken Asparagus Stir Fry
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Thinly Slice Chicken. To thinly slice your chicken breasts or thighs, place the chicken in the freezer for 15 minutes. Remove from the freezer and cut chicken widthwise (against the grain) into strips no thicker than ¼-inch.
- Chop Asparagus. Hold one piece of asparagus from both ends and gently bend the stalk. It will snap right at the portion of the stalk that needs removal. You can do this for every stalk, but that is not necessary. Use the one stalk as a guide as to where to cut the remaining bunch. After discarding the woody ends, chop the asparagus into 1-inch pieces.
- Prepare Stir-Fry Sauce. In a small bowl, whisk together the honey, soy sauce, garlic, the juice and zest of a lemon and cornstarch together.
- Stir-Fry Chicken. Sauté the chicken in glistening hot oil until golden and evenly browned.
- Add Asparagus and Sauce. Add the asparagus and the prepared sauce to the skillet and continue to sauté until the chicken is cooked through and the asparagus is crisp-tender.
Recipe Modifications
- Gluten-Free: To make this chicken stir-fry gluten-free, simply use Tamari or your favorite gluten-free soy sauce for soy sauce.
- Corn-Free: Use an equal amount of arrowroot powder in place of the cornstarch if you are avoiding corn for any reason.
- Other Vegetable Options: Feel free to substitute your favorite vegetable for asparagus. Broccoli, cabbage, bell peppers, or sugar snap peas all work well in this stir fry.
More Quick & Easy Stir Fries
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Honey Lemon Stir Fry Sauce
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Prepare the Chicken: Place 1 pound boneless, skinless chicken breasts or thighs, into the freezer for 10-15 minutes, to make it easier to slice. Remove from freezer and cut chicken widthwise (against the grain) into strips no thicker than ¼-inch.
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Prepare Asparagus: Remove the woody ends of 1 pound fresh asparagus by holding one piece from both ends and gently bend the stalk. It will naturally snap where the woody bottom starts. Use this piece as a guide as to where to cut the remaining bunch. After discarding the ends, cut the asparagus into 1-inch chunks.
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Prepare Stir-Fry Sauce: In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon minced garlic, 2 tablespoons reduced-sodium soy sauce, he zest of 1 large lemon, and 2 teaspoons cornstarch2 teaspoons cornstarch until the cornstarch is dissolved. Tip: Zest the lemon before juicing.
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Heat ½ tablespoon oil with a high smoking point in a large wok or skillet over high heat until glistening. Once glistening, add the sliced chicken to the skillet and stir fry until the chicken is browned for about 2-3 minutes.
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Give the stir-fry sauce a quick stir again and add to the skillet along with 1 pound fresh asparagushe prepared asparagus.
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Saute the sauce, chicken, and asparagus together for 2-3 minutes until the chicken is cooked through and the sauce has thickened. Serve immediately over rice if desired.
Lemon: This recipe needs about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. If you use smaller lemons, you may need 2-3 lemons.
To make this chicken stir-fry gluten-free, simply use Tamari or your favorite gluten-free soy sauce for soy sauce.
Leftover chicken stir fry can be stored in an airtight container for up to 3 days in the refrigerator. You can opt to freeze for up to 3 months as well. Defrost in the refrigerator overnight before reheating and serving.
Calories: 203kcalCarbohydrates: 18gProtein: 28gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 423mgPotassium: 728mgFiber: 3gSugar: 11gVitamin A: 897IUVitamin C: 23mgCalcium: 47mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2025.
