This Chicken Stir Fry with Asparagus and Mushrooms is a quick, flavorful dinner ready in about 30 minutes. It’s a one-pan stir-fry with tender chicken, crisp asparagus and earthy shiitake mushrooms.
This is a one-pot meal that minimizes cleanup while delivering big flavor.
I’ve been away for a bit — life with kids on spring break means the kitchen schedule gets a little chaotic. That said, simple meals like this stir fry save the day: fast to make, satisfying, and full of fresh vegetables.
This post is sponsored by STAR FINE FOODS. Thank you for supporting the brands that make this recipe possible.
What makes this stir fry stand out is the sauce. A simple blend of soy sauce, a touch of sweetness and rice vinegar brightens the dish:
- Soy sauce
- Agave nectar
- STAR Natural Rice Vinegar
How to Make the Stir-Fry Sauce
STAR Natural Rice Vinegar adds a balanced sweet-and-tangy note that works beautifully in Asian-inspired dishes. The sauce comes together in moments: whisk soy sauce, rice vinegar, agave, ground ginger and a little cornstarch until smooth. That cornstarch helps the sauce thicken and cling to the chicken and vegetables.
My favorite part of this stir fry is the asparagus. Paired with shiitake mushrooms, the bright, tender-crisp asparagus and the earthy mushrooms make a wonderful contrast in both texture and flavor.
Grapeseed Oil for Stir-Frying
For high-heat cooking like stir-frying, I used STAR Grapeseed Oil instead of vegetable oil. Grapeseed oil is ideal for searing at high temperatures and has a neutral flavor that lets the ingredients shine.
How to Make the Chicken Stir Fry
Grab a wok or large skillet and set it over high heat. This dish comes together quickly — about 20–25 minutes total with prep. Toss the chicken with a bit of cornstarch, slice the vegetables, mix the sauce, then stir-fry in batches.
When everything is ready, combine the chicken and vegetables with the sauce until glossy and heated through. Serve over steamed rice if you like — straight from the skillet is delicious, and perfect for a busy weeknight.
ENJOY!
Chicken Stir Fry with Asparagus and Mushrooms
Ingredients
For the sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons STAR Natural Rice Vinegar
- 1 tablespoon agave nectar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cornstarch
For the chicken and vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon cornstarch
- 3 tablespoons STAR Grapeseed Oil or vegetable oil, divided
- 1 large yellow onion, sliced
- 3 to 4 cloves garlic, minced
- 8 to 10 ounces sliced shiitake mushrooms
- 1 pound asparagus spears, cut into 2-inch pieces and ends trimmed
- Cooked rice, for serving (optional)
Instructions
- Prepare the sauce: whisk together soy sauce, rice vinegar, agave nectar, ground ginger and cornstarch in a small bowl; set aside.
- Toss the chicken pieces with 1 tablespoon cornstarch in a bowl and let sit 5 minutes.
- Heat a wok or large skillet over high heat.
- Add 1 tablespoon oil and cook the chicken 5 to 7 minutes, until cooked through and browned. Remove and keep warm.
- Return pan to heat and add remaining oil. Add the sliced onion and cook 2 minutes.
- Stir in garlic and cook 20 seconds until fragrant.
- Add mushrooms and asparagus; stir-fry about 4 minutes until mushrooms are softened and asparagus is crisp-tender.
- Stir the sauce and pour it over the vegetables. Bring to a boil over medium heat, stirring frequently, and cook about 2 minutes until slightly thickened.
- Return the chicken to the pan, toss to coat and heat through, about 30 seconds. Taste and adjust seasoning as needed.
- Serve over cooked rice if desired.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary. Use your preferred calculator for detailed info.