Chicken and asparagus stir-fry with basil

Chicken & Asparagus Stir-Fry with Basil

Total Time
25 min
15 min
10 min
This skillet dish is a smart way to enjoy all the exciting flavors of a classic Asian stir-fry while allowing you to use almost any veggie you already have in your refrigerator. Plus, you can make it in less than 20 minutes from start to finish. Instead of asparagus, you can make this stir-fry with 3 cups of small broccoli florets, sugar snap peas, or cubed eggplant. Want to know an easy hack for peeling the ginger root? Hold a piece of ginger root tightly with one hand and use the other hand to scrape the it with edge of spoon. Make it meal by serving over hot rice or noodles.


Chicken broth

¾ cup(s)

Dried sesame seed kernels

1 Tbsp

Soy sauce

3 Tbsp


1 Tbsp

Canola oil

4 tsp, divided

Uncooked boneless skinless chicken breast

1 pound(s), cutlets, cut into thin strips

Table salt

¼ tsp

Black pepper

¼ tsp


2 clove(s), minced

Fresh ginger

1 Tbsp, peeled, minced


1 pound(s), thin, trimmed and cut into 1-inch pieces

Bell pepper

1 item(s), small, red or yellow variety, thinly sliced


2 medium, cut into 1-inch pieces


¼ cup(s), chopped


  1. Whisk together broth, soy sauce, and cornstarch in small bowl until smooth.
  2. Heat a large skillet or wok over medium-high heat until drop of water sizzles in pan. Add 2 teaspoons oil and swirl to coat pan. Add chicken, sprinkle with salt and pepper, and cook, without stirring, 1 minute. Then stir-fry until chicken is cooked through, about 3 minutes. Transfer chicken to a plate.
  3. Heat remaining 2 teaspoons oil in same pan. Add garlic and ginger and stir-fry until fragrant, 30 seconds. Add asparagus, bell pepper, and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return chicken to pan. Whisk broth mixture again and add to pan. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Remove from heat and stir in basil. Sprinkle with sesame seeds.
  4. Serving size: 1 1/2 cups