One Pan Asparagus Stir-Fry Teriyaki Chicken

Quick, tasty, and actually kind of impressive, this Teriyaki Chicken and Asparagus Stir-Fry is my go-to when I want something healthy-ish without trying too hard. Sweet, savory, a little crunchy, and done in one pan. Perfect for busy nights or when takeout feels like too much effort.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Ingredients

1 lb boneless skinless chicken breast cut into bite-sized pieces
1 bunch asparagus trimmed and cut into 2-inch pieces
1 tbsp sesame oil or any neutral cooking oil
1/3 cup low sodium soy sauce
2 tbsp honey or brown sugar
2 cloves garlic minced
1 tsp fresh ginger grated (optional but recommended)
1 tsp cornstarch
2 tbsp water
Sesame seeds and green onions for garnish (optional)

Instructions

In a small bowl, mix soy sauce, honey, garlic, and ginger. Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5–6 minutes, until fully cooked and lightly browned.
Toss in the asparagus and cook with the chicken for 3–4 minutes, until tender-crisp.
Pour the sauce over the chicken and asparagus. Stir well to coat.
In a small bowl, stir together cornstarch and water.
Add to the pan and stir until the sauce thickens (about 1–2 minutes).
Serve over steamed rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

Swap chicken with shrimp, tofu, or beef if preferred.
Asparagus can be replaced with broccoli, snap peas, or bell peppers.
Great for meal prep—leftovers keep well in the fridge for up to 3 days.

✅ Tip: Prep all your ingredients before cooking—this dish comes together fast!