A tasty recipe for Thai-style chicken and asparagus, perfect for a family dinner.
Thai food isn’t about simplicity. It’s about balancing contrasting elements to produce a harmonious result. Like a complex musical chord, it should feel smooth on the surface while revealing depth underneath. To Thais, that layered complexity is the delight.
David Thompson, expert of Thai cuisine.
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I wouldn’t call Thai food overly complicated. It’s largely about care and balance—bringing different flavors together so they complement one another. The result can feel musical: layered, vibrant, and harmonious.
Thailand’s culinary traditions have absorbed influences from neighboring regions for centuries, producing dishes with bright, balanced flavors and fresh ingredients.
If you can’t travel to Thailand, let the food bring its flavors to your kitchen.
I love how Thai cuisine combines freshness and balance to pull a dish together into a satisfying whole.
Since many readers enjoyed my Thai Chicken with Lettuce recipe, I wanted to share another chicken dish inspired by Thai flavors: Thai Chicken and Asparagus.
CHECK OUT MORE RECIPES WITH CHICKEN
This recipe works well with beef or pork as alternatives. It’s simple to prepare, gently spiced, and offers a pleasant sweet-and-sour balance without overwhelming heat. I hope you enjoy it.
If you make this Thai Chicken and Asparagus, please tag me on Instagram @SandrasEasyCooking with the hashtag #sandraseasycooking or send a DM.
Thai Chicken and Asparagus
10 minutes
15 minutes
25 minutes
A flavorful, quick recipe for Thai-style chicken with asparagus.
Ingredients
- 2 tsp coconut oil (or palm, sunflower, peanut oil)
- 2 cloves garlic, minced
- ¼ red hot chili pepper, minced (add more if you like it spicier)
- 2 scallions, chopped
- 1 pound chicken breast (about 1 to 1½ cups), cut into strips
- 8–10 asparagus spears, blanched and sliced
- Juice of ½ lime or lemon
- ½ cup cilantro or Thai basil
Condiments for the sauce:
- 1 tsp soy sauce (lite) + 2 tbsp water
- ½ tsp oyster sauce
- ½ tsp fish sauce
- 1/3 tbsp sugar (brown or palm sugar)
Instructions
- Bring several cups of water to a boil and drop in the asparagus for under a minute. Drain and rinse under cold water to stop cooking; set aside.
- Heat the coconut oil in a wok or large frying pan until warm but not smoking. Add the minced garlic, chopped scallions, and minced red chili.
- Stir for about a minute over low heat, taking care not to burn the aromatics.
- Add the chicken strips and turn them a few times until cooked through. Chicken cooks quickly—expect about 3–4 minutes per side depending on strip size.
- While the chicken cooks, combine the sauce ingredients in a small bowl. Because soy, oyster, and fish sauces are salty, taste as you go. Add the sugar and water, then adjust by adding small amounts and tasting until the balance suits you. If it seems too intense, add a bit more water; it will reduce during cooking.
- Cut the blanched asparagus into bite-sized pieces and add them to the pan.
- Increase the heat to medium-high and add the sauce mixture a little at a time, tasting after each addition—this is like seasoning with salt. Squeeze in lime or lemon juice directly into the pan to brighten the flavor.
- Add the fresh cilantro or Thai basil in the final seconds of cooking.
- Toss everything together and serve over steamed rice, or stir the cooked rice into the chicken mixture and serve as a complete dish.
- Garnish with extra sliced chilies, the green parts of scallions, and a little lemon zest if desired.
Notes
- You can add raw peanuts for crunch.
- This dish works well with pork, beef, or shrimp as alternatives.
- If you have shellfish allergies, omit oyster sauce. To replace fish sauce, use soy sauce with a splash of vinegar to mimic saltiness and acidity, or substitute ½ tsp Worcestershire sauce.
- For a vegetarian version, swap the meat for firm tofu.
Did you make this recipe?
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