This post may contain affiliate links. Please see our disclosure policy.
Made with tender slices of chicken and crisp asparagus tossed in a sweet and savory honey-lemon sauce, this Chicken and Asparagus Stir Fry is an easy 15-minute dinner that uses just a handful of simple ingredients. It is light, fresh, packed with protein, AND picky-eater approved.
Looking for more asparagus recipes? Don't miss Asparagus Frittata, Asparagus Salad, and Air Fryer Asparagus.
Kristen's Keys for Chicken and Asparagus Stir Fry
While this chicken stir-fry recipe is simple to make, a few small tricks will help ensure the best results.
- Slice the chicken thin. Thin slices cook quickly and give the sauce more surface area to cling to. A helpful trick is to freeze the chicken for 10-15 minutes before slicing, as slightly frozen chicken is much easier to cut into thin, even pieces.
- Look for firm, vibrant green asparagus with tight tips. Thin to medium stalks work best because they cook quickly while staying crisp.
- Prep everything before cooking. Stir-fry moves fast, so have the chicken sliced, asparagus chopped, and sauce mixed before you turn on the stove.
- Don't skip the lemon. Adding both the zest and juice of a fresh lemon to the stir-fry sauce brightens the flavors and highlights the asparagus's natural freshness.
- Use a large skillet or wok. The key is using a pan large enough that the chicken and vegetables aren't crowded. This allows everything to cook quickly and sear, rather than steam.
How to Make Chicken and Asparagus Stir Fry
Prep the ingredients, sauté the chicken, add the asparagus, and finish with the sauce. Sauté me right beside you, reminding you what to watch for so everything turns out just right.
Step One: Prep Ingredients Before Turning on the Heat
This stir-fry cooks quickly, so having everything ready before you grab your skillet prevents overcooking the chicken and asparagus and gets this meal on the table fast.
- Slice Chicken. For the most tender stir-fry chicken, slice the chicken against the grain into thin strips, about ¼-inch thick.
- Chop Asparagus. Hold an asparagus stalk from both ends and bend it gently; it will snap right where the tough portion ends. Use that as a guide to trim the rest of the bunch, then cut the asparagus into 1-inch pieces for quick, even cooking.
- Prepare Stir-Fry Sauce. In a small bowl, whisk together the honey, soy sauce, garlic, lemon zest, lemon juice, and cornstarch until the cornstarch fully dissolves.
Step Two: Cook Chicken
Heat a bit of oil in a large skillet over high heat for about 1 minute, or until glistening. Once heated, add the chicken in a single layer and cook until lightly browned and nearly cooked through.
Avoid overcrowding the pan. If needed, cook the chicken in batches so it sears instead of steaming.
Step Three: Add Asparagus
Add the prepared asparagus to the skillet and cook for 2-3 minutes. We want to begin softening the asparagus while keeping it bright green.
Step Four: Add Sauce
Give the prepared sauce a quick stir again to ensure it is evenly incorporated. Then add it to the skillet and cook, stirring constantly, until thickened. This will just take 1-2 minutes.
Step Five: Serve
Serve this Chicken Asparagus Stir Fry over Instant Pot Jasmine Rice, Instant Pot Brown Rice, Instant Pot Quinoa, or cauliflower rice.
Recipe Modifications
- Gluten-Free: Use tamari or your favorite gluten-free soy sauce instead of regular soy sauce.
- No Cornstarch? Use an equal amount of arrowroot powder or tapioca starch.
- Other Vegetable Options: Broccoli, cabbage, bell peppers, or sugar snap peas all work well alongside the asparagus or in place of it. Keep in mind that if you double the veggies, you will want to double the sauce so everything is well seasoned.
- Swap the Protein: Use deveined shrimp, thinly sliced pork loin, thinly sliced steak, or even firm, crumbled tofu in place of chicken.
More Quick & Easy Stir-Fries
Stir fries are a staple on busy weeknights. They are versatile, flavorful, and cook fast. After trying this asparagus chicken stir fry, browse all my healthy stir fry recipes, or check out a few favorites below.
- Chicken and Bok Choy Stir Fry
- Chicken and Mushroom Stir Fry
- Chicken and Broccoli
- Shrimp Stir Fry
- Hunan Chicken
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken Asparagus Stir Fry
Video
Ingredients
Honey Lemon Stir Fry Sauce
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon lemon zest, ~1 large lemon
- 2 tablespoons lemon juice, ~ 1 large lemon
- 2 teaspoons cornstarch, or arrowroot powder
For the Stir Fry
- 1 pound boneless, skinless chicken breasts, or thighs
- 1 pound fresh asparagus, woody ends discarded and cut into 1-inch pieces
- ½ tablespoon oil, avocado, canola, or peanut oil
Instructions
- Remove any fat or gristle from the chicken, then cut it widthwise (against the grain) into strips no thicker than ¼-inch. Tip: Pop the chicken into the freezer for 10-15 minutes to make it easier to slice thinly.
- Remove the woody ends of asparagus by holding one piece from both ends and gently bending the stalk. It will naturally snap where the woody bottom starts. Use this piece as a guide for where to cut the rest of the bunch. After discarding the ends, cut the asparagus into 1-inch chunks.
- In a small bowl, whisk together the honey, garlic, soy sauce, lemon zest, lemon juice, and cornstarch until the cornstarch dissolves. Tip: Zest the lemon before juicing it.
- Heat the oil in a large wok or skillet over high heat for 1 minute, or until glistening. Once heated, add the sliced chicken to the skillet and cook, stirring often, until browned and almost cooked through, about 2-3 minutes.
- Add the asparagus to the skillet and cook, stirring often, for 2-3 minutes, until just nearly crisp-tender.
- Quickly whisk the prepared sauce, then add it to the skillet. Cook, stirring constantly, until the sauce thickens and coats the chicken and asparagus. This takes about 1-2 minutes.
- Serve immediately over rice, quinoa, or cauliflower rice if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2026.
This stir fry is AMAZING! The chicken is tender and juicy!
This recipe is delicious the first time I tried asparagus, I hated it but this changed my mind.
I added about a 1/2 a cup of reduced sodium chicken broth to make the sauce a bit less thick and was able to spread it out throughout all the chicken and asparagus mixture. Just my preference this recipe is so excellent without my additional stuff!!!
So glad you enjoy this! I love your modification too Jamey 🙂
Everyone in my family LOVED this meal! My six year old even ate asparagus willingly! Such amazing flavor and very easy to make.
YAY! You gotta love when the kids eat their veggies! I am so glad you all enjoyed!
My kids loved it!! Couldn't take a pic for instagram because they devoured it!! This is a keeper for sure!👍👍
YAY!!! I love when the kids are happy to eat dinner, especially veggies!
This looks amazing! Can't wait to make this!
Making this tonight with pea pods and serving over Aztec rice! Can NOT wait! I envision this being a go to recipe for us while assorted fresh veggies are at the market! That sauce has me intrigued. Thanks for all your hard work.
YAY!!! I hope you enjoy so much!