In this honey mustard chicken and asparagus stir fry dish, bite-sized pieces of chicken breast were marinated in a mixture of cornstarch, soy sauce and sherry, browned and then stir-fried with asparagus and mushrooms. It was then flavored with this sweet, tasty honey mustard sauce. My family and I enjoyed this chicken stir-fry with steamed rice.
Cooking Tips for Perfect Stir Fry
To make sure your honey mustard chicken and asparagus stir fry turns out perfectly, start with prepping all your ingredients before you heat the pan. Stir frying happens quickly, so having everything ready to go makes a big difference. Cut the chicken into evenly sized pieces to ensure they cook uniformly. For the asparagus, snap off the tough ends and cut them into bite-sized pieces. This not only makes them easier to eat but allows them to cook evenly alongside the chicken. When cooking, use a high smoke point oil like vegetable or canola oil. This helps achieve that nice sear on the chicken without burning. Make sure your pan is super hot before adding the chicken. If the pan isn’t hot enough, the chicken will steam instead of brown. Once the chicken is in, avoid overcrowding the pan. If necessary, cook in batches. After adding in the veggies, keep them moving in the pan. This ensures they get tender-crisp while soaking up all those delicious flavors. Lastly, add the honey mustard sauce at the end to preserve its vibrant flavor.
Serving Suggestions and Storage
Serving this honey mustard chicken and asparagus stir fry is pretty versatile. While I enjoyed it with steamed rice, you could also try it with quinoa or cauliflower rice for a healthier twist. For a bit of crunch, sprinkle some toasted sesame seeds on top just before serving. If you have some fresh herbs like cilantro or green onions on hand, they can add a nice pop of flavor and color to the dish. As for leftovers, they store quite well. Place any leftover stir fry in an airtight container and refrigerate. It should last for about three to four days. When you’re ready to enjoy it again, reheat it on the stovetop over low heat to maintain the texture of the chicken and veggies. If you want to freeze it, portion it out and store in freezer-safe containers. It can last up to three months in the freezer. Just remember to thaw it overnight in the fridge before reheating to keep everything nice and tasty.
Frequently Asked Questions
Can I use other vegetables in this stir fry?
Absolutely, you can swap in other veggies like bell peppers, broccoli, or snap peas. Just make sure to cut them into similar sizes so they cook evenly with the chicken.
What should I serve with the honey mustard chicken stir fry?
Serving this dish over steamed rice is a classic choice, but you could also try it with quinoa or noodles. A side of fresh salad can balance out the meal nicely too.
How do I store leftovers?
Let the stir fry cool completely before transferring it to an airtight container. It should keep well in the fridge for about 3-4 days, or you can freeze it for up to a month.
What if I don’t have dry sherry?
If you don’t have dry sherry, you can use white wine or even a splash of rice vinegar as a substitute. The flavor will be slightly different, but it will still work nicely.
What’s the secret to a good stir fry?
The key is to have everything prepped and ready to go before you start cooking since stir frying happens quickly. Also, make sure your pan is hot enough to get a nice sear on the chicken and veggies.
Honey Mustard Chicken and Asparagus Stir Fry
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon dry sherry
- 2 tablespoons vegetable oil
- 1 lb sliced mushrooms
- 1 lb asparagus, bottoms snapped and then sliced diagonally into 1-inch pieces
Honey mustard sauce:
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Freshly ground cracked black pepper, to taste
Instructions
- In a small bowl, combine together ingredients for the sauce. Set aside.
- Toss chicken pieces with cornstarch, soy sauce and dry sherry.
- Heat 1 tablespoon oil and stir-fry chicken for 4 minutes or until no longer pink inside. Remove chicken and set aside.
- Add remaining tablespoon oil to skillet. Add mushrooms and stir-fry, stirring until evenly browned, about 4 minutes.
- Add asparagus and stir-fry, stirring for 1 minute.
- Add chicken and sauce; stir and cook for 2 minutes or until sauce has thickened.
- Serve over rice.
Nutrition
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