Chicken & Asparagus Stir-Fry

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Chicken & Asparagus Stir-Fry
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 2 cloves garlic, thinly sliced
  • 3 tablespoons canola oil
  • 1 pound asparagus, trimmed and sliced on an angle into 2-inch pieces
  • 1/2 head iceberg lettuce, cored and chopped
  • 3 cups cooked long-grain white rice
  • 1/2 cup mint leaves


In a medium bowl, toss the chicken with 1 tbsp. soy sauce, the cornstarch and half the garlic. Let marinate 10 minutes.

Meanwhile, in a large skillet or wok, heat 1 tbsp. oil over medium-high. Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus and 1 tsp. water; season and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high. Add the chicken in a single layer. Cook, without stirring, until browned on the bottom, about 2 minutes, then cook, stirring, until cooked through, about 1 minute more. Stir in the lettuce; season and cook until just wilted, about 30 seconds. Stir in the asparagus and the remaining 1 tbsp. soy sauce. Season. Serve with the rice and garnish with the mint.