Stir-Fried Chicken with Asparagus and Sesame Oil

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Quick-cooked chicken breast with crisp asparagus in a savory sesame-ginger sauce. This Asian-inspired chicken recipe (low carb), ready in about 30 minutes, pairs Chicken breast, thinly sliced, Asparagus spears, Sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Chicken breast, thinly sliced
• 1 lb, trimmed and cut into 2-inch pieces Asparagus spears
• 1 tbsp Sesame oil
• 2, minced Garlic cloves
• 1 tsp, minced Fresh ginger
• 1 tbsp Low-sodium soy sauce
• 1 tsp Rice vinegar
• 1 tsp Sesame seeds

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced chicken and cook for 4-5 minutes until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
2. Step 2: Add 2 minced garlic cloves and 1 tsp minced fresh ginger to the skillet, stirring for 30 seconds until fragrant. Add the asparagus and stir-fry for 5-6 minutes until crisp-tender.
3. Step 3: Return the chicken to the skillet and add 1 tbsp low-sodium soy sauce and 1 tsp rice vinegar. Toss to coat and cook for 1 more minute until the sauce is slightly thickened. Sprinkle with 1 tsp sesame seeds before serving.