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Honey Mustard Chicken and Asparagus Stir Fry

Honey Mustard Chicken and Asparagus Stir Fry

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.