Stir-Fried Chicken with Asparagus

Caregory : Dinner Ideas

The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.


    • 6 tablespoons oyster sauce
    • 1/4 cup low-sodium chicken broth
    • 2 tablespoons dry sherry
    • 1 tablespoon cornstarch
    • 2 teaspoons packed light brown sugar
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons minced garlic (about 3 cloves)
    • 2 tablespoons vegetable oil
    • 1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces
    • Kosher salt
    • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
    • 2 cups cooked brown rice


    1. Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
    2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
    3. Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Related Recipes