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I had an extra zucchini and tossed that in the stir fry as well. It’s not the best stir fry, but it’s not a bad start to add in extra flavors. 

Chicken, Broccoli, and Asparagus Stir Fry

(Adapted from Skinny Ms.)


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1 pound boneless, skinless chicken breasts, cut into cubes

2 garlic cloves, minced

1/2 tablespoon minced ginger (from fresh, peeled ginger root)

1 small bunch asparagus, woody bottoms removed

2 cups broccoli florets, chopped small

2 tablespoon soy sauce or tamari sauce

1 tablespoon honey

1-1/2 tablespoons toasted sesame seeds (optional)

3 scallions, sliced

2 tablespoons sesame oil, divided

1/4 cup vegetable or chicken stock


Heat the garlic on medium low in the sesame oil just for a minute, until it is golden and fragrant, but not burnt.


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Add the broccoli florets and asparagus spears and the vegetable broth and cover.


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Cook for about 5 minutes, to allow to steam.


Meanwhile, whisk together the soy sauce, honey and scallions.


Remove the lid of the pot and put the vegetables in a bowl.


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Add the remaining sesame oil, chicken, scallions, soy sauce, ginger, and honey to the pot.


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Cook over medium high heat, stirring frequently, for 3- 5 minutes, until the chicken is no longer pink.


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Add in the vegetables and cook for an additional 3-5 minutes.

Sprinkle on the sesame seeds just prior to serving, if using. Serve with brown rice, if desired.

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