Teriyaki Chicken and Asparagus Stir-Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and fresh spring asparagus wok-tossed in a sweet-savory teriyaki sauce with garlic and ginger. Light and seasonal, this quick stir-fry celebrates spring vegetables paired with succulent chicken.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons soy sauce or gluten-free soy sauce
- 2 tablespoons mirin
- 1/2 tablespoon honey
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 1/2 pounds skinless chicken breast (cut into 1/2-inch cubes)
- Kosher salt (to taste)
- 1 tbsp canola or grapeseed oil (divided)
- 12 oz asparagus (ends trimmed, cut into 2-inch pieces)
- 4 cloves garlic (chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1134mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 31mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.