Spicy Chicken-Asparagus Stir-Fry

2 - 4
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This stir-fry is full of veggies and great over rice or quinoa. Leftovers make an excellent take-to-work (or school) lunch.


Canola oil

3 tsp(s), divided

Uncooked skinless chicken breast with bone

450 gm

Table salt

¼ tsp(s)

Ginger root

1 tbsp(s), grated & peeled

Garlic clove(s)

2 clove(s), large, minced

Uncooked asparagus

225 gm(s), trimmed and cut into 5 cm lengths

Uncooked carrot(s)

1½ cup(s), matchstick cut

Uncooked bell pepper(s)

1 item(s), small, red, thinly sliced

Yellow pepper(s)

1 small, thinly sliced


2 tbsp(s)

Black bean sauce

3 tbsp(s)

Unsalted toasted sesame seeds

2 tsp(s)


  1. Heat a wok or large deep skillet over medium-high heat until a drop of water sizzles in pan. Add 7 ml (1 1/2 tsp) oil, swirling to coat pan. Sprinkle chicken with sate; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
  2. To wok, add remaining 7 ml (1 1/2 tsp) oil, swirling to coat pan; add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water and cook, covered, until vegetables are crisp-tender, 4 to 5 minutes.
  3. Return chicken to wok along with black bean sauce and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.
  4. Per serving (400 ml or 1 2/3 cups)