A flavorful Thai-style chicken and asparagus recipe that’s perfect for a family dinner.
Thai food isn’t about being simple. It’s about balancing diverse elements to reach a harmonious result. Like a complex musical chord, the surface is smooth while many layers work beneath. To a Thai cook, complexity is not a flaw but the point of delight.
David Thompson, expert on Thai cuisine
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I don’t see Thai cuisine as needlessly complicated. What matters most is the care you put into each dish. The layered flavors, when combined thoughtfully, create a balanced and memorable meal.
Thailand’s culinary traditions have evolved over centuries, shaped by regional ingredients and influences from neighboring countries. That fusion is what gives Thai food its distinctive depth.
If you can’t travel to Thailand, let the food bring its flavors to your kitchen. Fresh herbs, bright citrus, and balanced seasonings will get you very close.
As I’ve said before, I adore how a few fresh ingredients—used in harmony—can create that satisfying finish Mr. Thompson describes.
After the positive response to my Thai Chicken with Lettuce, I wanted to share another simple, authentic-inspired chicken dish. This Thai Chicken and Asparagus is light, quick to make, and balanced—mild heat, a touch of sweet, and gentle acidity.
Check out more recipes with chicken
This recipe adapts well to pork, beef, shrimp, or tofu. It’s straightforward, healthy, and suited to weeknight cooking. If you try it, I hope you enjoy the fresh flavors and easy preparation.
If you make this Thai Chicken and Asparagus, tag me on Instagram @SandrasEasyCooking with the hashtag #sandraseasycooking or send a photo by message—I’d love to see your version.
Thai Chicken and Asparagus
10 minutes
15 minutes
25 minutes
A quick, fresh Thai-inspired stir-fry featuring tender chicken, bright asparagus, and a balanced savory-sour sauce.
Ingredients
- 2 tsp coconut oil (or palm, sunflower, peanut oil)
- 2 cloves garlic, minced
- 1/4 red hot chili pepper, minced (add more for extra heat)
- 2 scallions, chopped
- 1 lb chicken breast, thinly sliced (or other lean meat)
- 8–10 asparagus stalks, blanched and sliced
- Juice of 1/2 lime or lemon
- 1/2 cup cilantro or Thai basil
Sauce
- 1 tsp light soy sauce + 2 tbsp water
- 1/2 tsp oyster sauce
- 1/2 tsp fish sauce
- 1/3 tbsp brown or palm sugar
Instructions
- Bring a pot of water to a boil. Blanch asparagus for under a minute, then plunge into cold water to stop cooking. Set aside.
- Warm coconut oil in a wok or large skillet over low-to-medium heat—warm, not smoking. Add minced garlic, chopped scallions, and minced chili.
- Stir for about a minute, taking care not to let the aromatics burn, then reduce heat to low.
- Add the chicken strips and cook, turning occasionally, until cooked through. Depending on thickness, this will take about 3–4 minutes per side; cook until no pink remains.
- While the chicken cooks, mix the sauce in a small bowl: soy sauce with water, oyster sauce, fish sauce, and sugar. Because these sauces are salty, add the sauce gradually to taste. Start with 1/2 tsp at a time and taste, diluting with a little water if needed.
- Cut the blanched asparagus into bite-size pieces and add to the pan.
- Increase heat to medium-high. Add the sauce a little at a time, tasting after each addition. Finish with a squeeze of lime or lemon juice to brighten the flavors.
- Toss in the cilantro or Thai basil at the very end, just before removing from heat.
- Stir everything together and serve over steamed rice. Alternatively, toss cooked rice directly into the pan and serve mixed.
- Garnish with extra sliced chilies, the green part of scallions, and a little lemon zest if desired.
Notes
- Add raw peanuts for crunch.
- Swap chicken for pork, beef, shrimp, or tofu.
- If allergic to shellfish, omit oyster sauce. Replace fish sauce with soy sauce plus a splash of vinegar, or use 1/2 tsp Worcestershire sauce to mimic the salt-acid profile.
- For a vegetarian version, use firm tofu and a vegetarian stir-fry sauce.
Did you make this recipe?
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