Chicken And Asparagus Stir Fry

If you love easy stir fry recipes, then you’ll also want to check out my Quick and Easy Beef Noodle Stir Fry, Mango Chicken Stir Fry, and Chicken and Broccoli Stir Fry. Chicken is like this magical protein, isn’t it? Wave your wand (or wooden spoon) over it a few times and — voila! — dinner is served. At least, it seems that easy. Chicken is a staple in my house for sure (just take one peek in my freezer and you’ll see what I mean) and is my go-to on those days and nights when I need a quick, tasty meal to serve my family or an unexpected crowd. I had chicken, I had asparagus, I had sauce ingredients…dinner was served in just 30 minutes!

Why This Recipe Works

Pantry staples – There’s no fancy ingredients here. Just pantry staples you probably already have and if you don’t…every grocery store should carry them. No need to go to a specialty store. Customizable – Use pork or beef instead of chicken, or use broccoli, green beans, or any other veggie you like instead of asparagus. Chicken and vegetable stir fry is such a great meal to make when you want to use up what you have in your fridge and freezer. Fast – Did I mention thishealthy chicken stir fry can be ready in just 30 minutes? You can make rice or noodles too while the stir fry cooks, so no additional time added on there either for a complete meal. Great for meal planning – Double this recipe and eat it for the next night or two. Also makes a great on-the-go lunch. I’ve been known to eat this asparagus chicken it cold, it’s that good!

How to Make Chicken Stir Fry

Expert Tips

Make it spicy by adding 1/4-1/2 teaspoon crushed red pepper flakes or 1-2 teaspoons sriracha to the sauce to give this dish a spicy kick! Switch it up and use any veggies you like! Broccoli, onions, bell peppers, baby corn, cauliflower, and brussels sprouts, and zucchini are a few of my favorites! This chicken and asparagus stir fry will keep in the fridge for 3-5 days so you can enjoy it all week long!

How to Clean Raw Chicken Off of a Cutting Board

It’s soooo important to clean your cutting boards the right way, especially when you’ve used them for raw meat or shellfish. I often will either cut up my non-meat items first, then do the meat so as not to contaminate the vegetables, herbs, or spices with the raw chicken. Raw chicken can contain bacteria such as samonella that gives us food poisoning. Trust me you do not want food poisoning, nor do you want anyone in your family — especially any little ones — to come down with a case of that. It’s just awful. For a sparkling clean cutting board, remember to:

Start with a clean cutting board to begin with. Wash your cutting boards in hot, soapy water, rinse with hot water, and either air dry them or use paper towels to dry them. If you are cutting meat, add the step of spraying your boards down with bleach and water before washing to cut down on germs. You can always put your cutting boards in the dishwasher as well so long as they are not made of a laminate wood. Those will come apart. Pitch those boards that are worn down, have deep grooves that you can no longer clean, or cracks (like in the wooden ones) that could harbor those nasty germs.