This Honey Garlic Chicken, Shrimp & Asparagus dish brings together juicy chicken, tender shrimp, and crisp asparagus in a rich, sweet and savory honey garlic sauce. It’s the kind of meal I love to whip up when I want something hearty yet light, and it’s packed with flavor in every bite. It’s a perfect combination of protein and vegetables, cooked in one pan for easy cleanup.
Why You’ll Love This Recipe
I love how quick and easy this meal is to prepare, yet it feels like something from a restaurant. The honey garlic sauce is deeply flavorful, balancing sweetness and tang with a garlicky punch. I like that it’s versatile enough to serve over rice, noodles, or even cauliflower rice for a low-carb twist. The mix of chicken and shrimp gives it a unique surf-and-turf appeal, while asparagus adds a fresh, green crunch. It’s one of my favorite ways to get dinner on the table fast without compromising on flavor.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Chicken breast or thighs, cut into bite-sized pieces
-
Shrimp, peeled and deveined
-
Fresh asparagus, trimmed and cut into thirds
-
Garlic, minced
-
Honey
-
Soy sauce
-
Olive oil or sesame oil
-
Salt and pepper to taste
-
Cornstarch (optional, for thickening the sauce)
directions
-
I start by seasoning the chicken with salt and pepper, then sear it in a hot pan with a little oil until it’s golden and cooked through. I remove it and set it aside.
-
In the same pan, I add more oil if needed and sauté the shrimp until they turn pink and opaque. I remove the shrimp and set them aside with the chicken.
-
Then I add garlic to the pan, cooking it just until fragrant before tossing in the asparagus. I stir-fry the asparagus for a few minutes until it’s bright green and tender-crisp.
-
I mix together honey and soy sauce in a small bowl. Sometimes I stir in a bit of cornstarch slurry if I want a thicker glaze.
-
I return the chicken and shrimp to the pan, pour over the honey garlic sauce, and stir everything together until evenly coated and heated through.
-
I let it simmer for a minute or two to blend the flavors, then it’s ready to serve.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I like to add a pinch of red pepper flakes to the sauce for a bit of heat. I’ve also swapped asparagus for broccoli, snow peas, or green beans when I want to change it up. For a citrusy twist, I squeeze in some fresh lemon or orange juice. If I’m avoiding soy, I use coconut aminos instead. And if I’m in the mood for a richer sauce, I add a touch of butter at the end.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using a skillet over medium heat so the chicken and shrimp stay tender and the asparagus doesn’t get too soft. A splash of water or broth helps revive the sauce if it’s thickened up too much in the fridge. The microwave works too, but I heat it in short bursts to avoid overcooking the shrimp.
FAQs
How do I know when the shrimp is cooked?
I look for the shrimp to turn pink and curl into a “C” shape. That usually means they’re perfectly cooked. If they curl into an “O” shape, they might be overdone.
Can I use frozen shrimp?
Yes, I can use frozen shrimp. I just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
What’s the best way to trim asparagus?
I usually snap off the woody ends by bending each stalk near the bottom; it naturally breaks where it starts to get tender. Then I cut the rest into thirds.
Can I use pre-cooked chicken or shrimp?
I can, but I prefer starting with raw proteins for better flavor. If I use pre-cooked, I add them at the end just to warm through so they don’t dry out.
Is this dish good for meal prep?
Definitely. I portion it into containers with rice or noodles, and it reheats well throughout the week.
Conclusion
Honey Garlic Chicken, Shrimp & Asparagus is a quick, delicious dinner that I find myself returning to again and again. It’s packed with flavor, easy to customize, and works great for busy weeknights or impressing guests. Whether I’m craving something comforting or fresh and light, this recipe hits the spot.
Print
Honey Garlic Chicken, Shrimp & Asparagus
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Description
This Honey Garlic Chicken, Shrimp & Asparagus dish features juicy chicken, tender shrimp, and crisp asparagus in a sweet and savory honey garlic sauce. Cooked in one pan, it’s a hearty yet light meal that’s perfect for quick weeknight dinners.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 1 bunch fresh asparagus, trimmed and cut into thirds
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp olive oil or sesame oil
- Salt and pepper to taste
- 1 tsp cornstarch (optional, for thickening the sauce)
Instructions
- Season the chicken with salt and pepper.
- Heat oil in a large pan over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, add more oil if needed and sauté the shrimp until pink and opaque. Remove and set aside with the chicken.
- Add garlic to the pan and cook until fragrant, about 30 seconds.
- Add asparagus and stir-fry until bright green and tender-crisp, about 3-4 minutes.
- Mix honey and soy sauce in a bowl. If desired, add a cornstarch slurry for a thicker sauce.
- Return chicken and shrimp to the pan, pour in the sauce, and stir to coat.
- Let everything simmer for 1-2 minutes to blend the flavors.
- Serve hot, optionally over rice or noodles.
Notes
- Add red pepper flakes for heat.
- Swap asparagus with broccoli, snow peas, or green beans.
- Use coconut aminos instead of soy sauce for a soy-free version.
- Add a splash of citrus juice for brightness.
- Butter can be added at the end for a richer sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 12g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
Your email address will not be published. Required fields are marked *