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Chicken & Asparagus Stir Fry Recipe from Spinach Tiger
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Chicken and Asparagus Stir-fry Recipe

The One Dish Chicken and Asparagus Dinner, so easy with a boost of flavor from lemon and pistachios.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1 pound boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 bundle of asparagus
  • 2 shallots chopped
  • 2 garlic cloves chopped
  • 1 tablespoon parsley
  • 1 teaspoon herbs de provence or herbs of your choice
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 tablespoon capers
  • 1/2 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 cup chopped roasted salted pistachios


  • Cut chicken into bite sized pieces. You can also slice chicken breasts through middle lengthwise and make small pieces that way.
  • Trim asparagus. Using a potato peeler, peel asparagus from about 3/4 from bottom, getting strings off. Cut off 1 inch of bottoms (or woody part). Cut into 2 inch pieces. Set aside.
  • Heat oil in pan. Add in shallots until softened.
  • Add garlic for about 1 minute.
  • Add chicken and turn heat very low so as to not dry or brown.
  • Season with salt and pepper.
  • Once chicken is cooked add in asparagus, lemon juice, zest, capers, herbs.
  • Once asparagus is cooked through, season again with salt and pepper to taste.
  • If you are adding in purple potatoes, they should be boiled and peeled first. Cut into quarters and cook until heated through.