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+ servings
A bowl of Chicken and Asparagus Stir Fry on top of a bed of rice

Chicken and Asparagus Stir Fry

Juicy white meat chicken stir fried with crunchy asparagus and carrots, glazed in savory soy-based sauce with a hint of sweetness. A basic Chinese stir fry recipe that is simple and so delicious!
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Course: Main Course
Cuisine: asian, Chinese
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 people
Author: MinShien


  • 1 lbs chicken breast or chicken tenders
  • 7 oz asparagus
  • 1 carrot
  • 5-6 cloves garlic
  • A few slices fresh ginger or 1/4 tsp ground ginger
  • vegetable oil

Stir Fry Sauce

  • 3 tbsp oyster (flavored) sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp rice wine
  • 1 tsp sugar
  • 1 tbsp water
  • 1/2 tsp corn starch


  • Slice defrosted chicken into thin strips.
  • In a small bowl, add stir fry sauce ingredients - oyster sauce, soy sauce, sesami oil, rice wine, sugar, water and corn starch. Mix well
  • Slice asparagus and carrots. Mince garlic. Slice fresh ginger to create 5-6 thin slices of ginger. 
  • Add vegetable oil to wok or large skillet and heat up wok on high heat. Once wok is heated up, add asparagus and carrots and cook for 2-3 minutes or until almost done. Remove from wok and set aside.
  • Add vegetable oil to wok. Once oil is heated up, add ginger and garlic. Wait for 30 seconds, then add chicken to the wok.
  • Cook chicken for ~2 minutes, or until chicken is almost done. Add asparagus and carrots back into the wok, cook for 1 minute, add stir fry sauce, and cook for another 1-2 minutes, or until everything is fully cooked.
  • Serve with white or brown rice, and enjoy!
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!