Spicy Korean Chicken Stir-Fry with Asparagus

Korean Chicken Stir-Fry with Asparagus recipe by SeasonWithSpice.com

Fresh from the garden asparagus isn’t available here in Minnesota just yet, but maybe they are already at your local farmer’s market. If so, grab a few bundles and spice them up in your kitchen this week with my previous recipe for Grilled Asparagus with Spicy Korean Chili Dressing, or today’s recipe of Spicy Korean Chicken Stir-Fry with Asparagus.

Korean BBQ Blend stir-fry sauce by SeasonWithSpice.com

Our Korean BBQ Blend, mixed with soy sauce, rice wine, rice vinegar, and a touch of toasted sesame oil, creates a simple, savory, stir-fry sauce. Make it for different combinations of meats and veggies, and definitely for this Spicy Korean Chicken Stir-Fry with Asparagus.

Once the dish is cooked up, stir in a little honey to give the sauce a sweet, tangy, caramelized flavor.

Korean Chicken Stir Fry recipe with Asparagus by SeasonWithSpice.com

While you’re at the farmer’s market picking up asparagus, choose a few more veggies to add into this stir-fry recipe. The more the merrier!  Try sugar snap peas, yellow onion, bell peppers, and zucchini.

When the dish is ready, serve over steamed rice, for an incredibly tasty weeknight dinner for you and your loved ones to enjoy.

Spicy Korean Chicken Stir-Fry with Asparagus 
by Season with Spice
Serves 4

2 tbsp oil
1 lb of chicken tenders, or 2 pieces of chicken breasts – cut into bite sized pieces
1 lb asparagus – sliced diagonally
1.5 tbsp honey (or more for a sweeter taste)

For the sauce:
2 tbsp of Season with Spice’s Korean BBQ Blend (or 1/2 tbsp more if you like it spicy!)
2 tbsp soy sauce (or tamari)
1 tbsp rice wine (or mirin)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp water (or broth)

1. Combine all the sauce ingredients in a small bowl. Coat the chicken pieces with a tablespoon of the sauce and let marinate for at least 10-15 minutes.
2. In a wok or large frying pan, heat a tablespoon of oil until hot. Add in the chicken, spread it out in a single layer and let sear for about 2 minutes, or until the edges are lightly brown. Turn chicken over do the same. Dish out and set aside.
3. With the same wok/pan, heat another tablespoon of oil. Add in the asparagus (the harder stem pieces first) and stir-fry for about a minute over medium-high heat. Then add in the spear tops, and continue to stir-fry for another 2-3 minutes. Add in small splashes of water as you cook if it gets too dry. Once the asparagus pieces are tender-crisp, add in the cooked chicken and the sauce, and toss everything together over high heat. Stir in honey. Toss, and taste to adjust any seasoning/ liquid/ honey, if needed. Cook until the sauce caramelizes, and the dish is steamy hot – just about a minute or two. Serve hot with steamed rice. Enjoy!