Chicken Stir Fry with Asparagus

For the Sauce:

  • 2 Tbsp – Local Honey
  • 1 Tbsp – Low Sodium Soy Sauce
  • 2 Tbsp – Fresh Lemon or Lime Juice
  • 1/3 Cup – Water

For the Stir Fry:

  • 2 Skinless, Boneless Chicken Breasts, cut into 2-inch cubes
  • 3 Tbsp – Ka’iulani Hawaiian Spice
  • 2 Tsp – Ka’iulani Chinese 5 Spice
  • 2 Tbsp – Extra Virgin Olive Oil
  • 1 Red Bell Pepper, 1-inch cubed
  • 2 Tsp – Garlic, minced
  • 4 Stalks Asparagus, woody bottom removed, cut into 2-inch lengths
  • 1 Onion, chopped, small cubes
  • 3 Green Onion Stalks, finely sliced
  • 2 Tsp – Garlic, chopped
  • Half a bunch of Cilantro, leaves and stems separated; stems finely chopped and leaves roughly chopped

Whisk all sauce ingredients together and set aside.

Mix 2 Tbsp Hawaiian Spice and 1 tsp Chinese 5 Spice together in a bowl. Toss the chicken with the mixed spiced and marinate for 1-2 hours, but no more.

In a medium-sized frying pan, place 1 Tbsp oil over high heat. When hot, add vegetables, except green onions and cilantro leaves, and stir-fry for 2-3 minutes. Remove from pan and set aside.

Add 1 Tbsp oil to pan with chicken, garlic, and cilantro stems and stir-fry on high heat for another 2-3 minutes, until the chicken is no longer pink inside.

Return the vegetables to the pan, then add the sauce and most of the cilantro leaves and stir-fry for about 1 minute more.

Arrange on a platter and sprinkle remaining cilantro leaves and green onions on top.

Makes 4 Servings.

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Chinese 5 – Spice


All-Purpose Rub and Seasoning. Warm & Inviting, especially good with chicken, pork, duck, and stir fry. Season to taste!

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Kaiulani Spices Hawaiian Spice
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Hawaiian Spice


Delicious on chicken, pork, fish, veggies, soups, and salads. Enjoy the savory taste of “local-style” Hawaiian flavors.

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