Sweet Soy Chicken Stir-Fry with Mushrooms, Asparagus and Snow Peas

This sweet soy chicken stir-fry brings together tender chicken breast, earthy mushrooms, crisp snow peas and fresh asparagus in a savory-sweet glaze. It’s a restaurant-quality meal you can whip up in your own kitchen in under half an hour.

Serve it over fluffy jasmine rice, then top with crunchy fried onions and a drizzle of sriracha for a little heat. Every bite is packed with texture and flavor, making it a perfect weeknight dinner that feels special.

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Ingredients

4 tablespoon Vegetarian Oyster SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and thinly slice mushrooms. Trim and remove strings from snow peas. Trim and cut scallions into 1-inch pieces. Trim asparagus into bite-sized pieces.
3. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add mushrooms, carrots, snow peas, scallions and asparagus; cook, stirring occasionally, until veggies begin to soften, about 2 minutes.
5. Stir in oyster sauce, sweet soy glaze, ⅓ cup water (½ cup for 4 servings) and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, 2-4 minutes.
6. Return chicken to the pan; stir until combined. Taste and season with salt and pepper if desired.
7. Fluff rice with a fork. Divide rice between shallow bowls; top with stir-fry. Sprinkle with crispy fried onions. Serve with sriracha on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with shrimp, tofu or beef. Adjust cooking time accordingly.

Can I make this stir-fry ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and sauce in advance. Reheat gently to avoid overcooking.

Is there a substitute for oyster sauce?

You can use hoisin sauce or a mix of soy sauce and a little sugar, though the flavor will differ slightly.