Sweet Chili Chicken and Asparagus Stir Fry

cooked chicken and green asparagus in a white pan.

Sweet Chili Chicken and Asparagus Stir Fry

This Sweet Chili Chicken and Asparagus Stir Fry is a quick, flavor-packed dinner you’ll want on repeat—tender chicken and crisp asparagus tossed in a sweet, spicy sauce that hits all the right notes. It’s better-than-takeout, comes together in under 30 minutes, and tastes amazing served over rice!

Course Dinner

Cuisine American

Keyword chicken and asparagus stir fry

Prep Time 10

Cook Time 23

Total Time 33

Servings Servings

Calories 308kcal

Author Maria Doss

Ingredients

1 pound boneless skinless chicken breasts cut into 1 inch pieces
1 ½ tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil divided
¾ pound asparagus trimmed and cut into 1 ½ inch pieces
¾ cup chopped onion cut into ¾ inch pieces
2 large garlic cloves finely chopped
½ cup sweet chili sauce
1 teaspoon sesame oil
½ to 1 teaspoon red pepper flakes

Instructions

Add the chicken to a medium bowl. Sprinkle the cornstarch, salt and pepper and toss until the chicken chunks are evenly coated.
Heat one tablespoon of vegetable oil in a pan over medium-high heat.
Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Remove onto a plate.
Add the remaining one tablespoon of oil to the pan. Add the chopped asparagus and onion. Cook for 3-4 minutes or until tender, stirring often.
Stir in the chopped garlic and cook for about a minute.
Add the cooked chicken, along with any accumulated juices, sweet chili sauce, sesame oil and red pepper flakes.
Cook, stirring often, for 2 to 3 minutes until the sauce thickens up and nicely coats the chicken. Don’t let it get too dry!
Serve it over rice and dig in!

Notes

Use boneless skinless chicken thighs instead of breasts.

Serving suggestion: This is so tasty, all you need is plain rice. You could also serve with any type of fried rice or noodles.

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