Thai Chicken Asparagus Recipe

Name: Thai Chicken Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp Thai red chile paste; 1 tsp fish sauce; 1 tablespoon black bean sauce; 1 tablespoon oyster sauce; 1/4 cup chicken stock; 6 ounces chicken breast, cut into 1 inch pieces; Cornstarch, as needed; 2 cloves garlic, minced; 1 chunk of ginger (about 1-inch thick), peeled & minced; 1 - 2 Serrano peppers, seeds removed and minced; 8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips); 1 medium red bell pepper, seeded and sliced into pieces the same size; 2 scallions (green onions, spring onions), chopped into 1-inch pieces; Sesame oil, to taste; Peanut oil for deep-frying and stir-frying

Servings: persons

1 tsp Thai red chile paste
1 tsp fish sauce
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1/4 cup chicken stock
6 ounces chicken breast, cut into 1 inch pieces
Cornstarch, as needed
2 cloves garlic, minced
1 chunk of ginger (about 1-inch thick), peeled & minced
1 - 2 Serrano peppers, seeds removed and minced
8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips)
1 medium red bell pepper, seeded and sliced into pieces the same size
2 scallions (green onions, spring onions), chopped into 1-inch pieces
Sesame oil, to taste
Peanut oil for deep-frying and stir-frying

1
Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside.
2
Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside.
3
Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.
4
Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips. If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture.
5
Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tsp Thai red chile paste, 1 tsp fish sauce, 1 tablespoon black bean sauce, 1 tablespoon oyster sauce, and more.

Yes, Thai Chicken Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions