Ginger Chicken Stir-Fry with Asparagus Recipe

Ginger Chicken Stir-Fry with Asparagus Recipe

How To Make Ginger Chicken Stir-Fry with Asparagus

Stir-fried ginger chicken boasts its amazing flavors from honey, ginger, and red pepper flakes! Whip up a hearty serving in just 30 minutes.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • lbschicken breast,boneless, skinless, diced into 1-inch pieces
  • tspcanola oil,divided
  • 1lbasparagus,end portions trimmed, remainder diced into 1½-inch pieces
  • 1small yellow onion,sliced into thin strips
  • 8ozbutton mushrooms,sliced
  • ¼tspred pepper flakes,plus more for garnish, if desired
  • 1tbspfresh ginger,peeled, finely grated
  • 4garlic cloves,minced
  • ¾cupchicken broth,low sodium
  • ¼cupsoy sauce,low sodium
  • ¼cuphoney
  • 2tbspcornstarch
  • salt and freshly ground black pepper


  1. In a 12-inch non-stick wok or a large and deep non-stick skillet, heat 1½ teaspoon of canola oil over moderately high heat. Add diced chicken and season lightly with salt and pepper.

  2. Sauté for about 6 to 7 minutes, tossing occasionally, until cooked through. Pour the chicken onto a large plate and set aside.

  3. Return wok to the burner, reduce to medium-high heat, then add the remaining canola oil. Sauté the asparagus, yellow onion and mushrooms, and red pepper flakes for about 4 to 5 minutes until tender-crisp, adding in garlic and ginger during the last 1 minute of sautéing.

  4. Meanwhile, in a mixing bowl or in a 2-cup liquid measuring cup, whisk together the chicken broth, soy sauce, honey and cornstarch until well blended.

  5. Pour the chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow the mixture to gently boil, stirring constantly for about 1 minute and 30 seconds, until thickened.

  6. Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes, if desired.

  7. Enjoy!*

Recipe Notes

*Note that this is best served immediately as the liquids from the veggies will begin to break down and thin the sauce.


  • Calories: 444.04kcal
  • Fat: 19.22g
  • Saturated Fat: 4.40g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 8.91g
  • Polyunsaturated Fat: 4.52g
  • Carbohydrates: 33.47g
  • Fiber: 3.88g
  • Sugar: 22.25g
  • Protein: 36.85g
  • Cholesterol: 92.07mg
  • Sodium: 1037.11mg
  • Calcium: 67.84mg
  • Potassium: 910.58mg
  • Iron: 4.42mg
  • Vitamin A: 78.54µg
  • Vitamin C: 10.06mg
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