Teriyaki Chicken and Asparagus Stir-Fry Recipe

Teriyaki Chicken and Asparagus Stir-Fry Recipe

How To Make Teriyaki Chicken and Asparagus Stir-Fry

Try out our delicious asparagus stir-fry recipe made with chicken breasts cooked in soy sauce, mirin, garlic, and ginger, together with crisp asparagus!

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 3tbspsoy sauce,or gluten-free soy sauce
  • 2tbspmirin
  • ½tbsphoney
  • ½tbspfresh ginger,grated
  • 1tspcornstarch
  • lbschicken breast,skinless, cut into ½-inch cubes
  • kosher salt,to taste
  • 1tbspcanola,or grapeseed oil, divided
  • 12ozasparagus,ends trimmed, cut into 2-inch pieces
  • 4clovesgarlic,chopped


  1. Whisk the soy sauce, mirin, honey, ginger, and cornstarch in a small bowl. Set aside.

  2.  Lightly season the chicken with salt.

  3. Heat a large non-stick wok over medium-high heat. When hot, add 1 teaspoon of the oil, add the asparagus, and cook for about 6 to 7 minutes, until tender-crisp.

  4. Add the garlic and cook for about 1 minute, until golden. Set aside on a dish.

  5. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken.

  6. Cook for about 4 minutes on each side, until browned and cooked through.

  7. Remove and set aside and repeat with the remaining oil and chicken.

  8. Place everything back into the wok, pour the sauce over, and cook for 30 to 60 seconds while stirring, until the sauce thickens slightly.


  • Calories: 372.22kcal
  • Fat: 19.43g
  • Saturated Fat: 4.83g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 8.72g
  • Polyunsaturated Fat: 4.40g
  • Carbohydrates: 8.15g
  • Fiber: 1.97g
  • Sugar: 3.85g
  • Protein: 38.56g
  • Cholesterol: 108.86mg
  • Sodium: 768.94mg
  • Calcium: 49.17mg
  • Potassium: 616.56mg
  • Iron: 3.33mg
  • Vitamin A: 73.14µg
  • Vitamin C: 5.75mg
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