Home-styleEasy 20 min serves 2

Asparagus Stir-Fried Chicken Slices (芦笋炒鸡片)

Name: Asparagus Stir-Fried Chicken Slices (芦笋炒鸡片)
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken breast, sliced thin; asparagus spears, cut into 2-inch pieces; garlic, sliced; light soy sauce; Shaoxing wine; cornstarch; neutral oil

芦笋炒鸡片 · lu sun chao ji pian

家庭快手版 · Home version: Delicate asparagus pairs with silky chicken in this elegant stir-fry.

Asparagus chicken stir-fry brings an elegant touch to weeknight cooking.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy

Ingredients

chicken breast, sliced thin鸡胸肉切片🛒 local300 g
asparagus spears, cut into 2-inch pieces芦笋段🛒 local200 g
garlic, sliced蒜片🛒 local2 cloves
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch淀粉🛒 local1 tbsp
neutral oil食用油🛒 local2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Slice chicken against grain. Marinate with soy, Shaoxing, and 1/2 tbsp cornstarch. Rest 10 minutes.
上浆
🔍 Look for 10 minutes
Visual: 鸡片油亮裹浆Chicken glossy coated
You know it's right when: Tacky
2Trim asparagus woody ends. Cut into 5 cm pieces. Blanch 1 minute in boiling water.
焯芦笋
🔍 Look for 1 minute
Visual: 芦笋鲜亮翠绿Asparagus bright vivid green
You know it's right when: Crisp-tender
3Heat oil high. Sear chicken 2 minutes until golden.
煎鸡
🔍 Look for High heat 2 minutes
Visual: 鸡片金黄不透生Chicken golden opaque
You know it's right when: Crisp exterior
4Add garlic, stir 15 seconds. Add asparagus, toss 30 seconds.
合炒
🔍 Look for High heat 30 seconds
Visual: 芦笋油亮翠绿Asparagus glossy bright
You know it's right when: Aromatic
5Add remaining cornstarch slurry. Toss until glossy. Serve.
勾芡
🔍 Look for
Visual: 酱汁均匀包裹Sauce clings to all
You know it's right when: Ready

Tips

· Blanch asparagus briefly.
· Do not overcook chicken.
· Asparagus should stay bright green.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide