Chicken and Asparagus Stir-Fry Recipe
This Chicken and Asparagus Stir-Fry delivers crisp, fresh asparagus and plant-based “chicken” sizzling in a tangy, savory sauce.
Forget spending hours in the kitchen; this quick, vibrant dish lets you look like a gourmet goddess with minimal effort.
Perfect for weeknights when your energy levels flirt with zero but your taste buds demand fireworks.
Get ready for a colorful, protein-packed feast bursting with garden-fresh greens and bold, mouthwatering flavors—without breaking a sweat
Chicken and Asparagus Stir-Fry Recipe
A speedy vegan stir-fry combining tender plant-based chicken, fresh asparagus, and a zingy sauce for effortless deliciousness.
Ingredients
Method
- Heat vegetable oil in a wok over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Toss in plant-based chicken strips; stir-fry 4 minutes until browned.
- Throw asparagus into the mix; cook 3 minutes until tender-crisp.
- Stir soy sauce, maple syrup, and cornstarch slurry into the wok.
- Cook 1–2 minutes until sauce thickens and coats the veggies and “chicken.”
- Season with salt, pepper, and red pepper flakes if desired.
- Garnish with sliced green onions and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Calcium: 10%
- Iron: 15%
- Vitamin K: 40%
Additional Notes/Tips to Enhance Flavor
- Swap asparagus for snap peas or bell peppers for variety.
- Add toasted sesame seeds for crunch and nuttiness.
- Serve over jasmine rice or quinoa to soak up that saucy goodness.
- Double the sauce if you like it extra saucy and bold.
- Feel free to up the heat with extra chili flakes or a splash of sriracha.
