chicken stir fry

Chicken Stir-Fry with Asparagus

Recipe: Ka’iulani Cowell

I made this dish with Chef Raymond Siu of Pah Ke’s Chinese Restaurant in
K ̄ane‘ohe (my favorite Chinese eatery in Hawai‘i). It was for a cooking class at Tripler Army Medical Center. They wanted a low-calorie, low-salt but delicious dish. This was it!

Chicken Stir-Fry with Asparagus

  • YieldMakes 4 servings.


    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 cubed
    • 3 green onion stalks, finely sliced
    • 2 tsp garlic, minced
    • ● half a bunch cilantro, leaves and stems separated, stems finely chopped and leaves roughly chopped



    Whisk all sauce ingredients together; set aside.


    Mix 2 tablespoons Hawaiian Spice and 1 teaspoon Chinese 5 Spice together in a bowl. Toss the chicken with the mixed spices and marinate for 1 to 2 hours, not more.


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


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


    Return the vegetables to the pan, 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.