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!
Print WW Personal Points
4.88 from 16 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!


  • 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


  • 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.


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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  1. 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!

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

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

  4. Added a little chili powder to the chicken and some crushed red peppers to top it all off, and served over rice. Delicious!

  5. I calculated this recipe and Blue turns out to be 6 points, not 2. 

  6. I made this for dinner last night!! The boyfriend and I absolutely LOVED it. I substituted broccoli for the asparagus, and added mushrooms, red bell peppers and zucchini! I also added a little garlic salt to the veggies. Served over brown rice. Such an easy dinner idea or for meal prep! 

  7. Would frozen asparagus work in this recipe?

  8. Could you substitute beef in place of the chicken for a different spin on this recipe?

  9. My whole family, even my 3 year old, loved this (even if he did only eat the chicken).

  10. Delicious! Took your suggestion and used mushrooms and broccoli instead of asparagus. I’ll be making this again. Thanks for the great recipe!

  11. The was a really nice and simple meal. Loved by all. Will be cooking this again.

  12. Made this tonight! One of my FAVORITES of yours yet! Thanks for all the great, healthy and EASY recipes!!

  13. I am not the best cook. But This was delicious and so easy to make. Didn’t have a wok but still can’t out great.  Thank you. 

  14. Just made this tonight for my boyfriend and I, served with brown rice! So quick and easy. We added mushrooms in addition to asparagus and loved it! Great suggestion. If I make again, I may consider adding peas!

  15. Made this last night- quick, easy and really flavorful! sub out the asparagus for broccoli and some bell peppers. but would be great either way!
    Thank you for great recipes with lots of flavor that work for weight watchers too!! 

  16. Super easy and delicious!

  17. I made this dish last night. We both enjoyed it and so fast to put together. Keep your wonderful recipes coming. Gina.

  18. I made this and it was wonderful and so easy to make , Bon a petits. Enjoy 🙂

  19. This looks amazing! And simple too!

  20. Hi Gina,
    II do not have a Wok. Is there another way to prepare this recipe. I has the best ingredients!!

  21. I can’t say enough how much I love this recipe & can’t even begin to count the number of times I’ve made it & shared it with others! SO, so yummy!

  22. Gina this sounds delicious! I can’t wait to try this. This is my favorite kind of meal to have on hand for lunches during the week. Thanks!

  23. What are the WW Freestyle Points for this? My calculator reads 6, but I don’t think that’s correct. I’ve made this before and love it!

  24. Delicious!  I’m glad I bought the mirin; I’ll be making this repeatedly.    Having a 1-veggie stirfry is a great idea for quick prep.  Thank you!

  25. I just have a question. How did you get 5sp? When I put in my calculator I came up with 6sp. I just want to be sure I’m doing it right. Thanks!

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  26. This recipe is fantastic! Easy and delicious! And very easy to modify based on what I have in the fridge. I’ve made this with chicken and asparagus; chicken and broccoli; and most recently made with chicken and zucchini. So so so good! 

  27. Another AMAZING recipe! I am loving everything I have made from the Skinnytaste website and cook book. My picky teenager even ate this up. So good! Thank you!

  28. This sauce is AMAZING! I used leftover rotisserie chicken and it tasted great – the sauce is totally bold enough to take the bland out of plain cooked chicken :). Thanks for another awesome recipe.

  29. Gina – this is a delicious recipe. Thank you for yet another family win!

  30. Made this tonight and it was very good! I did add cashews! Will definitely make it again. Thank you for sharing!

  31. One of my favorite Skinnytaste recipes (so far!). It’s also delicious with broccoli and onion when you don’t have any asparagus in the house 🙂

  32. DEEEELICIOUS!  WE added some mushrooms to this to clean out the fridge and it was a perfect addition!  Thank you Gina for your wonderful recipes!

  33. Hello
    the calories shown  for this are per serving or all of it

  34. I made this tonight from our own asparagus and I substituted white wine vinegar with 1t sugar for the mirin.  CROWD PLEASER!!! It was so delicious served over jasmine rice.  Again, Gina, Bravo!!!????????

  35. I made this last night….it was outstanding!!!    I have made so many of your dishes and each one is better than the next…Thank you!!!

  36. Added mushrooms & doubled recipe…so delish Gina. Thank you!

  37. Love stir fries. This was positively delicious. Will definitely make it again. 

  38. This was positively delicious! I cannot wait to make it again, and try some other veggie variations (though asparagus is my favorite). Thank you!!

  39. Thank you Gina! This is the second time I have made this. I love the flavor. I doubled the sauce with hopes to save it in the fridge – should keep for a week?

  40. I usually don't really care for stir fries, but this was SO good!! My husband raved about it. Highly recommend!

  41. Gina, made this for dinner last night. Husband and son ate it up! It's a keeper! Plus 5SP for 1 1/2 cups is more than plenty. I only had 1 cup plus 1/2 cup of rice and was very satisfied. I try to use your recipes whenever I can. Thanks so much!

  42. I made this for dinner last night with brown basmati and it was a hit. Thank you, Gina, for developing such flavorful and healthy recipes. I make something from your blog or cookbook at least twice a week; it's been a huge help in my quest to feed my family healthful, delicious meals.

  43. Made this tonight and it was delicious. I added 1 red bell pepper and some sliced mushrooms as recommended by another reviewer. I served it over 1/4 cup of brown rice which added 1 additional smart point to the meal. Make this recipe. You'll be happy with it.

  44. I tried this recipe last night with every ingredient listed. UH-mazing!! Every single recipe I've made from Skinnytaste does NOT disappoint and is a family-pleaser. Thanks Gina!

  45. The mirin was $2.25 at my local grocery. Definitely not a splurge and I'll for sure use it again! You complainers and substituters are killing me!just cook it the way the recipe says and it'll be amazing!!

    • I think people are complaining because they can't find it at local grocery, rather than the price. I'm glad people are contributing by putting substitues.

  46. What if I don't have a wok?

  47. Amazing recipe. I made it tonight for dinner with green beans instead of asparagus (family preference) and doubled the sauce ingredients. Ended up at 7 sp, which is still a great amount for a dinner serving. THANKS for everything you do!!

  48. Love this recipe! I made it last night and it was soon good! Thanks for the great recipes!

  49. Substitute for Mirin – http://simmerandboil.cookinglight.com/2015/05/27/what-do-i-substitute-for-mirin/

  50. Soy is very unhealthy as almost all of US soy is GMO. I use coconut aminos in replace of soy and it taste exactly the same. You can get it at whole foods.

  51. I made this last night exactly the way you did and it was perfection!!

    • We loved this! So easy and delicious! I couldn’t find the mirin either so I just doubled the honey. Ten out of ten, would recommend.

  52. SO delicious- the 8 and 5 years olds wanted seconds, so we know we have a keeper. Your recipes are reliably wonderful. Thank you!

  53. Just made this. So darn good. For me personally, I think salting the chicken made it a bit too salty for me (and I love salt!) this is definetely going on the list of the things I make often. As stated above, I think I'll try adding peppers man mushrooms next time. This is a great dish.

  54. Has anyone ever heard of GOOGLE?

  55. I made this for dinner last and am thoroughly enjoying the leftovers today for lunch. So quick & easy! My local grocer didn't have mirin, so I substituted red wine vinegar with 1 tsp. of sugar. I'm almost wondering if I could have left it out completely and just used water to make up the missing liquid. Either way, very good & will make it again soon!

  56. Could substitute shrimp for the chicken? Looking for a recipe for Friday nights during Lent. 🙂

  57. Made this last night. Cut down on the asparagus a bit and added mushrooms and red pepper with the garlic when cooking. This recipe is definitely a keeper!

    • I use Bragg Liquid Aminos, Cal 0, Ft 0, Cholestrol 0, Sodium `160mg, Carb 100 mg, protein 310 mg. taste just like soy sauce. No sure how many milligrams in a gram. I found mine at
      Cub next to the Reg Soy Sauce. I use it to cut back on the Sodium.

  58. I thought this was a low carb recipe, that 15 carbs a day doesn't fit into a 23 carb per day limit

    • I would say most of the carbs go toward the soy sauce or the other sauces. I would look for substitutes.

    • Why on earth would you be operating on 23 carbs a day is the real question

      • I understand the limit. I am on 30g. Because of carb intolerance. Any carb good or bad takes my sugar way up. Like oatmeal sends it to 350+. 

  59. Gina, I just thought you should know it's counterproductive to your weight loss and fitness goals to work out every day. I see you say that a lot, to work out daily. You need rest so your muscles and the rest of your body can recuperate. When you're overworked your body won't burn calories as efficiently. It may seem counterintuitive but give it a try, and you will notice a difference in how you look and feel when you find the proper balance of rest and exercise.

    • working out every day does not mean you've overworked your body

    • As long as you are working different muscle groups each day, working out everyday is not counterproductive. It is actually quite productive for building muscle and losing weight. You do not need more than rest day a week.

  60. Can we replace the mirin with rice wine?

  61. what is mirin?

    • Mirin is similar to rice wine – a substitute could be cooking sherry, cooking wine (marsala) – just to add a little acidity and tastiness.

  62. 1/2 c soy sauce
    1/4 c water
    2 cloves garlic
    1 tsp ginger root
    2 T sugar or substitute
    opt. chopped onion, mix and merinade

    • Please believe I'm not joking what is this soy sauce?
      Can I use specifically sauce of tamarind for this recipe?

    • It's a sauce used on Oriental food. If you are in the US it will be in the Asian food section of a basic grocery store

  63. Some of the ingredients I've never heard of or don't usually have on hand. Is there a teriyaki sauce you recommend already made up that can be used and not too unhealthy? Thanks.

    • I second this! I hate to clutter my shelves with things I don't cook with very often.

    • Braggs is great and I also use Tessamae's Teriyaki sauce. It's all natural and so good!

    • I have everything but the Mirin, and I'm willing to buy it because I have a feeling that base will become a staple for me. I'd love to make this with tofu, as it looks just like a dish I get at our local Chinese restaurant. You can add anything to this stir fry, really.

      • When a recipe calls for mirin, the Japanese sweet rice wine, you need a combination of acidic and sweet flavors. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin

      • Be careful to buy real Mirin, not the one with sugar.  Real Mirin has Koji (Aspergillus oryzae) which is good for you.  My favorite brand is Eden Foods. You can get it from many sources online and in some stores like Whole Foods. I have copied from Eden’s website for you:


    • Mirin is great to have around for sauces and glazes with Japanese flair. Try it on Salmon mixed with soy and honey. Basically the same sauce as above. It is delicious.

    • Wat is mirin plz