Dinner
Teriyaki Chicken and Asparagus Stir-Fry
Sizzling chicken cubes and crisp asparagus soak up a glossy teriyaki glaze of soy, mirin, honey, and ginger, delivering savory-sweet bites that finish with a satisfying, silky cling.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 302
- Protein
- 42g
- Carbs
- 15g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 531mg
Ingredients
- 3 tbsp soy sauce or gluten-free soy sauce
- 2 tbsp mirin
- 1/2 tbsp honey
- 1/2 tbsp fresh grated ginger
- 1 tsp cornstarch
- 1 1/2 lb skinless chicken breast (cut into 1/2-inch cubes)
- Kosher salt (to taste)
- 1 tbsp canola or grapeseed oil (divided)
- 12 oz asparagus (ends trimmed, cut into 2-inch pieces)
- 4 clove garlic (chopped)
Instructions
- Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.
- Lightly season the chicken with salt.
- Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.
- Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
- Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
- Remove and set aside and repeat with the remaining oil and chicken.
- Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.