Garlic Chicken & Mushroom Stir-Fry with Asparagus and Rice
Juicy chicken sauteed with mushrooms, tender asparagus, and plenty of garlic, all tossed in a light, glossy stir-fry sauce. Served over warm rice, it’s clean, wholesome, and ready in under 25 minutes.
Prep: 10 minutes
Cook: 12–15 minutes
Total: 25 minutes
Servings: 2
Ingredients
For the Chicken
1 large chicken breast, thinly sliced
1 tbsp olive oil
Salt & black pepper
½ tsp garlic powder
Veggies
1 cup mushrooms, sliced
1 cup asparagus, cut into 2-inch pieces
½ small onion, thinly sliced
1 small carrot, thinly sliced
Garlic Stir-Fry Sauce
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp rice vinegar or lemon juice
¼ cup water
1 tsp cornstarch mixed with 2 tsp water
For Serving
Cooked white or brown rice
Sesame seeds
Green onions
Instructions
1. Make Stir-Fry Sauce
In a small bowl, whisk together:
Soy sauce
Oyster sauce
Honey
Vinegar
Garlic
Water
Cornstarch slurry
Set aside.
2. Cook the Chicken
Season sliced chicken with salt, pepper, and garlic powder.
Heat 1 tbsp olive oil in a large pan or wok over medium-high heat.
Cook chicken 5–6 minutes until lightly golden and cooked through.
Remove chicken from pan and set aside.
3. Cook the Veggies
In the same pan, add mushrooms and cook 2 minutes until browned.
Add asparagus (and onions/carrots if using).
Stir-fry 3–4 minutes until crisp-tender.
4. Combine Everything
Add the cooked chicken back into the pan.
Pour in the garlic stir-fry sauce.
Stir and cook 1–2 minutes until the sauce thickens and coats the chicken and veggies.
5. Serve
Spoon the stir-fry over warm rice and top with:
Green onions
Sesame seeds
Optional: squeeze lemon on top for brightness.
Tips
Slice chicken thin for fast cooking.
Don’t overcook asparagus — keep it bright and crisp.
Add chili flakes for a spicy version.
Add cashews for crunch.
Swap chicken with shrimp or tofu for variation.
Nutritional Information
Calories: ~420
Protein: 36g
Carbs: 50g
Fat: 9g