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Teriyaki Chicken and Asparagus Stir-Fry

  • 3 tablespoons soy sauce or gluten-free soy sauce

  • 2 tablespoons mirin

  • 1/2 tablespoon honey

  • 1/2 tablespoon fresh grated ginger

  • 1 teaspoon cornstarch

  • 1 1/2 pounds 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 cloves garlic, chopped

  • 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.



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