Chicken and Mushroom Stir-Fry with Rice & Asparagus

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4

Introduction

Chicken mushroom rice meal prep is a delicious, balanced, and time-saving dish perfect for busy weekdays. Tender chicken, earthy mushrooms, and crisp asparagus come together in a light yet flavorful stir-fry served over fluffy rice. The combination of garlic, soy sauce, and sesame oil adds savory depth without heaviness. This meal prep keeps well for several days and reheats beautifully, making it ideal for ready-to-go lunches. Quick tip: cook the rice the day before for faster assembly and better texture.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts, thinly sliced
• 2 cups (300 g) cooked jasmine or basmati rice
• 2 cups (150 g) mushrooms, sliced
• 1 bunch (200 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
• 1 small (100 g) onion, thinly sliced
• 2 tbsp (30 ml) low-sodium soy sauce
• 1 tbsp (15 ml) oyster sauce
• 1 tbsp (15 ml) sesame oil
• 2 tbsp (30 ml) olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tsp (5 g) grated ginger
• 1/2 tsp (2.5 g) black pepper
• 1/2 tsp (2.5 g) salt, or to taste
• 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thickening)
• Green onions or sesame seeds, for garnish

Step-by-Step Instructions

1. Prepare the ingredients: Slice the chicken into thin strips. Wash and slice mushrooms, trim asparagus, and thinly slice the onion so everything cooks quickly and evenly.
2. Cook the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and stir-fry for 5–6 minutes until golden and cooked through. Transfer to a plate.
3. Sauté vegetables: Add the remaining 1 tablespoon oil. Stir-fry onion, mushrooms, and asparagus for 4–5 minutes until tender-crisp and lightly browned; mushrooms should release moisture and concentrate in flavor.
4. Build the sauce: Reduce heat to medium. Add garlic and ginger; cook 30 seconds until fragrant. Stir in soy sauce, oyster sauce, and sesame oil. Add the cornstarch slurry if you prefer a lightly glossy, thicker glaze.
5. Combine: Return chicken to the pan and toss for 2 minutes to coat evenly. Taste and adjust seasoning.
6. Serve with rice: Spoon the stir-fry over cooked rice. Garnish with green onions or sesame seeds.
7. Meal prep: Divide into 4 airtight containers with even portions of rice and stir-fry. Refrigerate up to 4 days. Reheat in a microwave or a 350°F (175°C) oven until hot.

FAQs

Can I use brown rice or quinoa instead of white rice?

Yes. Both work well and add extra fiber. Cook them until tender and let cool before portioning to prevent sogginess.

How can I make this stir-fry gluten-free?

Use tamari or coconut aminos in place of soy sauce and a certified gluten-free oyster sauce alternative.

Can I add other vegetables?

Yes. Broccoli, bell peppers, or snap peas are great options. Cut to similar sizes and cook just to crisp-tender.

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