Asparagus & Chicken Stir-fry with Orange-Ginger Sauce

Asparagus & Chicken Stir-fry with Orange-Ginger Sauce

Add this summer stir-fry to your summer patio party and your guests will be pleased as punch! Asparagus adds a taste of summer to the dish while the orange juice provides a delicious sweet tang to simmer traditional soy, garlic and ginger flavours.

  • Ingredients

    Marinade (makes 200 mL):

    1/3 cup orange juice from concentrate (75 mL)

    zest of 1 lime (1)

    juice of 1 lime (1)

    2 Tbsp canola oil (30 mL)

    2 Tbsp sodium-reduced soy sauce (30 mL)

    1-3 tsp sesame oil (5-15 mL)

    4 garlic cloves, pressed or finely minced (4)

    2 Tbsp ginger, finely grated or minced (30 mL)

    1 Tbsp honey (15 mL)

    1/8 tsp chili flakes (0.5 mL)

    2 tsp cornstarch (10 mL)


    3 skinless, boneless chicken breasts cut into 1” pieces (600g)

    1 lb asparagus, trimmed, outer layer of stalk peeled, sliced into 3” pieces (450 g)

    1 red pepper, thinly sliced (1)

    5 mushrooms, thinly sliced (5)

    1 carrot, peeled, julienned (1)

    1 green onion, sliced (1)

    1 tsp sesame seeds (5 mL)

  • Directions
    1. In a large glass measuring cup, whisk together marinade ingredients, excluding cornstarch. In a medium sized bowl, combine ½ marinade (100 mL) with chicken pieces, cover and refrigerate. Marinate for 15-20 minutes.
    2. Meanwhile, wash and prepare veggies and set aside.
    3. Heat a large frying pan or wok over med-high heat. Cook marinated chicken with excess marinade for about 7 minutes, or until chicken is fully cooked. Remove from pan and set aside.
    4. Mix 2 tsp (10 mL) cornstarch into set aside marinade. Add remaining marinade to vegetables and cook until vegetables are tender yet crisp (about 5 minutes).
    5. Toss chicken and vegetables together.
    6. Serve in a bowl on top a bed of rice. Finish with a garnish of green onions and sesame seeds.


Nutritional Analysis

Total Fat
15.6 g
Saturated Fat
2 g
109 mg
417 mg
24.6 g
3.8 g
13.6 g
39 g
1175 mg

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