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!
Yield: 4 servings
4.93 from 13 votes

Teriyaki Chicken and Asparagus Stir-Fry

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
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
Blue Smart Points: 2
Green Smart Points: 5
Purple Smart Points: 2
Points +: 7