I love everything about this chicken and aspargus stir fry! It’s healthy, easy, and delicious! Aspargus usually isn’t my first choice for a vegetable if I’m making stir fry, but trust me it really works in this recipe. The hoisin sauce gives you a nice depth of flavor and the chili paste provides a spicy kick. I added the full 2 teaspoons of chili paste because Jordan likes things spicy! but feel free to adjust to your tastes. You can serve this by itself for a lower carb meal or over rice…depending on how many cookies you plan on eating after dinner ;). It’s the perfect, weeknight dinner – start to finish in 20 minutes (max). Enjoy!
Chicken and Asparagus Stir Fry
2 boneless, skinless chicken breasts – cubed (about 1-1/4 pounds)
1 bunch asparagus, cut into two-inch pieces (about 3/4- 1 pound)
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ground ginger
1-2 tsp chili paste
salt and pepper, to taste
sesame seeds for garnish
1. Heat a large wok or skillet over medium high-heat. Add 1 tsp oil to pan. Sprinkle chicken cubes with salt and pepper then add to the hot pan. Sauté until golden brown, about 7-9 minutes, then remove from pan; set aside.
2. To the same hot pan, add remaining teaspoon of oil and asparagus. Stir-fry until bright green, about 3-4 minutes depending on the thickness of your asparagus.
3. While asparagus is cooking, whisk together remaining ingredients in a small bowl: soy sauce, rice vinegar, hoisin, garlic, ginger and chili paste.
3. Return chicken to the pan and pour in the sauce. Stir-fry until heated through and sauce becomes fragrant, 1-2 additional minutes. Sprinkle with sesame seeds before serving.