Chicken and Asparagus Teriyaki Stir-Fry

Chicken and Asparagus Teriyaki Stir-Fry – a quick and easy Spring stir-fry, perfect for weeknight cooking! Weight Watchers Smart Points: 5 • Calories: 302

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

Chicken and Asparagus Teriyaki Stir Fry
Servings: 4 • Size: 1 1/2 cups • Points +: 7 • Smart Points: 2
Calories: 302 • Fat: 8 g • Carb: 15 g • Fiber: 2 g • Protein: 42 g
Sugar: 5 g • Sodium: 531 mg • Cholesterol: 125 mg
  • 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.