Teriyaki Chicken and Asparagus Stir-Fry

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Spring is in the air and asparagus is season, which means I’ll be eating this Teriyaki Chicken and Asparagus Stir-Fry as often as I can, it’s one of my Spring favorites!

Spring is in the air and asparagus is season, which means I'll be eating this Teriyaki Chicken and Asparagus Stir-Fry as often as I can, it's one of my Spring favorites!
Teriyaki Chicken and Asparagus

I shared this chicken stir fry recipe last year which is similar, only in a light lemon sauce and it’s been so popular, I thought I would create something similar, with a different sauce. I just love a stir fry that uses only one protein and one vegetable, perfect for a quick weeknight dish.

March goals for me are to work out every day, and to eat less carbs this month (no, not giving them up completely). With that in mind, I loaded this dish up with chicken and asparagus so that portions are huge but if you wish to server this over rice this would easily serve six people.

How To Make Teriyaki Chicken

Teriyaki Chicken Stir Fry Variations

  • For more veggies add some sliced mushrooms with the asparagus.
  • Swap the asparagus for 12 ounces broccoli florets in step 3 and steam 3 to 4 minutes.
  • Swap the asparagus for 1 large zucchini, cut into 1/4-inch thick half moons and steam 2 minutes.

More Chicken Stir Fry Recipes

Chicken and Asparagus Teriyaki Stir-Fry – a quick and easy Spring stir-fry, perfect for weeknight cooking!

Spring is in the air and asparagus is season, which means I'll be eating this Teriyaki Chicken and Asparagus Stir-Fry as often as I can, it's one of my Spring favorites!
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4.85 from 19 votes
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Teriyaki Chicken and Asparagus Stir-Fry

302 Cals 42 Protein 15 Carbs 8 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Spring is in the air and asparagus is season, which means I'll be eating is as often as I can, it's one of my Spring favorites! I love it paired with chicken in this stir fry!

Ingredients

  • 3 tablespoons soy sauce or gluten-free soy sauce
  • 2 tablespoons mirin
  • 1/2 tablespoon honey
  • 1/2 tablespoon fresh grated ginger
  • 1 teaspoon cornstarch
  • 1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
  • Kosher salt, to taste
  • 1 tbsp canola or grapeseed oil, divided
  • 12 oz asparagus, ends trimmed, cut into 2-inch pieces
  • 4 cloves garlic, chopped

Instructions

  • Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.
  •  Lightly season the chicken with salt.
  •  Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.
  • Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
  • Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
  • Remove and set aside and repeat with the remaining oil and chicken.
  • Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.

Nutrition

Serving: 11/2 cups, Calories: 302kcal, Carbohydrates: 15g, Protein: 42g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 125mg, Sodium: 531mg, Fiber: 2g, Sugar: 5g
WW Points Plus: 7
Keywords: Chicken and Asparagus Teriyaki Stir Fry, chicken breast and asparagus stir fry, chicken stir fry, chicken teriyaki stir fry, teriyaki chicken stir fry

Chicken Asparagus Stir-Fry in Light Teriyaki Sauce

Chicken Asparagus Stir-Fry in Light Teriyaki Sauce

Chicken Asparagus Stir-Fry in Light Teriyaki Sauce

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103 comments

  1. Can I make this in the slow cooker?

  2. Love how easy this was. It’s tasty, but definitely salty (as I should have expected being teriyaki). Next time I’ll serve over rice or cauliflower rice to help balance the sauce. 

  3. Super tasty and easy!  I will definitely make again, especially now that I have a bottle of Mirin.  I didn’t have a nonstick wok (mine is stainless) so I went with my usual nonstick skillet, and I used 1lb of pre-sliced stir fry chicken, so I didn’t even have to chop it.  I’ll probably use reduced-sodium soy sauce next time, and this time my cloves of garlic were HUGE and so I may have slightly over-garlicked (which I *never* say, but tonight I think it happened) but all was very tasty.  I can’t wait to try with broccoli.  And maybe with shrimp, why not? A keeper and easy enough for anytime!

  4. How do you calculate 11/2 cups? Thanks!

  5. I made this for dinner tonight and added mushrooms. It was such an easy recipe and so delicious!