Spicy Chicken-Asparagus Stir-Fry

SmartPoints® value per serving
Total Time
34 min
20 min
14 min


Canola oil

3 tsp

Uncooked boneless skinless chicken breast

1 pound(s), cut into strips

Table salt

¼ tsp

Ginger root

1 Tbsp, grated peeled fresh

Garlic clove(s)

2 medium clove(s), minced

Uncooked asparagus

½ pound(s), trimmed and cut into 2-inch lengths

Uncooked carrot(s)

1½ cup(s), matchstick-cut

Uncooked bell pepper(s)

1 item(s), small, small size, red variety, cut into thin strips

Uncooked bell pepper(s)

1 item(s), small, small size, yellow variety, cut into thin strips


2 Tbsp

Black bean sauce

3 Tbsp

Low sodium soy sauce

1 Tbsp

Chili oil

1½ tsp, hot

Unsalted toasted sesame seeds

2 tsp


  1. Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1½ teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  2. Add remaining 1½ teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4–5 minutes.
  3. Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.
  4. Per serving: about 1 2/3 cups


Brown rice is a natural for serving with this easy stir-fry. Half cup of cooked brown rice per serving will up the SmartPoints by 4.