It’s that time of year! Bright green, succulent stalks of asparagus are at the market again. And my Chicken Asparagus Stir Fry is the best way to showcase them. Asparagus needs a quick cooking method to really let their delicate flavor shine, so a stir fry is ideal. Add a savory sauce and tender, marinated chicken and you have a complete meal, perfect to welcome Spring.

Marinate the Chicken

I usually use chicken thighs in recipes because I find them more flavorful, but breasts cook more quickly and this is a very fast stir fry dish. I infuse them with extra flavor by briefly marinating them before cooking. I add a little cornstarch to it as well, which helps create a velvety texture and also protects the chicken from the high heat that we’ll be using. This Chinese technique is a restaurant standard in producing tender, moist meats while still being able to use blisteringly high cooking temperatures.

I set the chicken aside to marinate while I get everything else prepped. You can also prep the chicken the day before and store it in the fridge until ready to use.

Chicken Asparagus Stir Fry Sauce

This classic stir fry deserves a classic sauce and we include all of the powerhouse ingredients like soy sauce, Shaoxing wine, oyster sauce, toasted sesame oil, and white pepper. Just whisk everything together and set aside. If you’ve noticed in most of my recipes, I like to make the sauce separately and then add it later to the dish. There are a couple reasons I do this.

First of all, it’s a habit. In restaurants, we never add a little of this and a little of that to make the sauce that goes into a dish. In a kitchen with many cooks, that’s the makings of a disaster. The only way to have consistency in food and having it taste the same all the time is by having the sauce prepped and ready to use. It’s the closest you can have to a guarantee that the food will taste the same each time.

Second, it’s too easy to forget something in the heat of the moment. When you have more that two or three things that go into a dish, it’s very easy to forget something when you’re busy. Better to know that your sauce is right there at your fingertips rather than scrambling to get the soy sauce or measure out the cornstarch as your chicken starts to smoke before your eyes.

And finally, I like to keep my kitchen as organized as possible while I’m cooking. I hate looking at the kitchen after I’m done cooking and seeing a mountain of clean up ahead of me. It takes a little bit of joy away from my meal. So once I make the sauce, I can put everything away before I start cooking.

Asparagus

While you can it most of the year now, asparagus is at its peak in Spring. Look for firm stalks, with tightly closed tips. Stay away from discolored stalks or any packages that look wet. I prefer fat spears of asparagus if I have a choice. They have better flavor and texture and they have good heft for a stir fry. But the bottom line is freshness. Get whatever looks the best at the market.

The bottom couple inches of the spears are too tough and woody to eat, so first you need to remove it. If you bend a spear, it will snap in the exact right spot. I can quickly snap through the bunch in a minute. If you find this tedious, you can snap one and then eye ball where to cut off the ends with the knife. Just hold the bunch in one hand and cut off all of the ends in one shot. Once you’ve discarded the woody ends, cut the spears into short lengths and set aside.

Stir Fry Time!

Now that the chicken is marinated, the sauce is ready, and the asparagus is prepped, it’s time to stir fry. Remember the cardinal rules of stir frying, which are especially important in this Chicken Asparagus Stir Fry because it’s so quick:

• Prep all your ingredients and have them within reach.
• Preheat your pan first. (FOR SEVERAL MINUTES)
• Then add the oil.
• Keep it moving!

Now I continue cooking until the sauce is thickened and the chicken is cooked through, which is just a minute or two. Altogether the cook time should only be about 5 minutes. You can’t beat that!

Love how quickly stir fries get dinner on the table? Check out:

• Broccoli Beef
• Mongolian Lamb
• Thai Basil Chicken
• Pork w/ Garlic Chives

When you try this delightful Spring stir fry, let me know that you think. Rate and leave a comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love seeing your creations!

Chicken Asparagus Stir Fry

• Author: Funky Asian Kitchen
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: serves 2-3 1x
• Category: Main
• Cuisine: Chinese

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Ingredients

Scale 1x2x3x

Stir Fry:

• 1 pound asparagus
• 2 Tablespoons neutral oil
• 2 cloves garlic minced

Marinated Chicken:

• 12 ounces chicken breast
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 teaspoon neutral oil
• 1 teaspoon oyster sauce

Stir Fry Sauce:

• 1 Tablespoon Shaoxing wine
• 1 Tablespoon oyster sauce
• 1 Tablespoon soy sauce
• ¼ teaspoon sugar
• ⅛ teaspoon ground white pepper
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• ½ cup chicken stock 

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Instructions

Marinate the chicken:

1. Cut the chicken breast in half lengthwise.
2. Slice the chicken into thin pieces.
3. Combine the sliced chicken, cornstarch, water, oil, and oyster sauce in a medium bowl and mix well until the chicken absorbs the mixture. 
4. Set the chicken aside while you prep the other ingredients.

Make the sauce:

1. Mix the shaoxing wine, oyster sauce, soy sauce, sugar, ground white pepper, sesame oil, cornstarch, and chicken stock together.
2. Stir to combine.
3. Set the sauce aside, leaving a fork in the sauce so you can stir it again later.

For the Stir Fry:

1. Rinse the asparagus and remove about 1 1/2 inches of the tough bottom ends. (If you bend a stalk, it will snap right off).
2. Cut the asparagus into 1 1/2 inch pieces.
3. Heat a large 12 inch pan over high heat for several minutes. Add 2 Tablespoons of oil and swirl the pan to coat.
4. Lay the chicken slices in the pan in one layer and let it cook undisturbed for 20 seconds and then use a pair of tongs, chopsticks, or spatula to stir fry it another 30-40 seconds until the chicken is almost cooked but still a little underdone. 
5. Add the asparagus and garlic to the pan.
6. Stir fry for 30 seconds moving the contents of the pan around constantly. Lower the heat to medium high.
7. Stir the sauce again to make sure the cornstarch hasn’t settled to the bottom of the container and add the sauce to the pan. Mix to combine. 
8. Continue stirring, letting the sauce bubble and thicken, cooking for another 1-2 minutes until the chicken is fully cooked.
9. Taste and adjust seasonings with a little salt or pepper if needed.
10. Transfer to a large plate and serve immediately.

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Keywords: asparagus, stir fry, chicken , chinese, spring, Shaoxing wine

Everyone has a dish that reminds them of home, and Mom’s Chicken is mine. Certainly I could come up with a more original name, but this is and will always be Mom’s Chicken to everyone in my family. She must have made this 3 times a week while I was growing up. Now that I have a busy family of my own, I can see why. It’s delicious (zero complaints from picky kids) and also so fast and easy, with just a handful of ingredients.

Mom’s Chicken marinates overnight, so a few minutes and the next day’s dinner is almost done. It is just perfect with about any side you can think of-from Wild Mushroom Salad to Spicy Garlic Noodles. Try it tonight and my Mom’s Chicken is going to be a family fave in your house too.

Mom’s Chicken Marinade

This chicken gets its delightful savory flavor from a very simple marinade. Just mirin, soy sauce, and garlic. That’s it! The ingredients are similar to teriyaki, but the proportions make a world of difference. This is not a sticky sweet sauced chicken. The mirin gives the marinade just enough sweetness to balance the salty soy sauce. Just measure, combine, and stir your ingredients. Did I mention it’s so easy!?

Add the chicken thighs and submerge in the marinade. I like to let them soak up that yummy marinade overnight-for one thing it means when I wake up the next day, dinner is almost done, but it also really amps up the flavor. If you’re short on time or forgot to plan ahead though, marinate the thighs for at least four hours.

I use the broiler to cook Mom’s Chicken. I like the charred, grill like edges it gives, and how quickly the chicken gets cooked through, without cranking up the grill. When broiling though, you really need to keep a close eye on it, especially if you don’t use your broiler that often and aren’t familiar with how powerful it is. Everyone’s oven varies so make sure you are taking a peak every couple of minutes. You can also grill them or use a grill pan if that’s your thing.

I always line my pan with foil to make cleanup a breeze; the marinade is sugary and gets sticky when cooked.

The thighs get cooked for about 6 minutes on each side. (I use thighs because they have a much richer, meatier flavor and they really stand up to high heat without drying out.) You can cut into one to make sure it’s cooked through, or use a meat thermometer. Don’t be alarmed by the burned sauce. The high heat and sugar in the marinade will cause some of the juices to burn but it will not affect your chicken.

Since Mom’s Chicken is marinated, you have a lot of hands-free time to make any number of side dishes. It really goes with anything: a simple green salad with Sesame Dressing, of course rice is always welcome, or my Zucchini Jam is also delicious served alongside. Mom’s Chicken is such a beautifully easy-peasy dinner that you can have it on rotation as often as I do and serve it with all your different favorite sides to mix it up.

I’m so excited to pass down this family favorite. When you try it, please let us know; we love hearing from you. Rate the recipe and comment below, and of course don’t forget to tag us in your pics @funkyasiankitchen.

Mom’s Chicken

★★★★★ 5 from 1 reviews

• Author: Funky Asian Kitchen
• Prep Time: 5 minutes (plus marinating time)
• Cook Time: 20 Minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: main
• Cuisine: Japanese

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless skinless chicken thighs (approximately 5-6 pieces)
• ½ cup mirin
• ¼ cup soy sauce
• 3 large cloves garlic, smashed
• Oil spray

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Instructions

1. Combine the mirin, soy sauce, and garlic in a storage container and stir to combine. Add the chicken thighs and push down to submerge the chicken thighs.
2. Cover the chicken and refrigerate overnight or at least 4 hours.
3. Heat the broiler and set the oven shelf to the top rack. 
4. Line a baking sheet with aluminum foil. Put the chicken on the baking sheet and spray lightly with oil.
5. Broil for 6 minutes or and then flip the chicken and cook for another 6-8 minutes until the chicken is cooked through and the temperature registers 165.
6. Transfer the chicken to a platter and serve immediately.

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Notes

* I love the charred, grill-like flavor from the high broiler heat. The juices from the chicken will burn up from the sugar in the marinade but the chicken should come out with just a little charred edge. However, oven temperatures differ and if you see that the chicken is getting too dark for your liking, move the shelf down so it’s further away from the heat source.

*Leftover chicken is great on top of salads, mixed into fried rice, or just eaten cold!

Keywords: weeknight meals, asian chicken, family favorite, asian marinades, easy chicken