Best Chicken and Asparagus Stir-Fry

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One of our favorite spring veggies, asparagus, is the centerpiece of this stir-fry!

Ingredients:

  • CHICKEN
  • 1/2 lb. pounds skinless, boneless chicken breasts, sliced 1⁄4 inch thick
  • 1 Tbsp. cornstarch
  • 2 tsp. dry sherry
  • 1/2 tsp. kosher salt vegetable oil
  • 1 Tbsp. vegetable oil
  • See Nutritional Information
  • SAUCE
  • 1/2 c. low-sodium chicken broth
  • 2 Tbsp. oyster sauce
  • 2 tsp. dry sherry
  • 1 1/2 tsp. cornstarch
  • 1 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. sugar
  • See Nutritional Information
  • STIR-FRY
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. minced fresh ginger
  • 3 garlic cloves, minced
  • 2 scallions, sliced, white and green parts separated
  • 1 lb. thin asparagus, ends trimmed, cut into 2-inch pieces
  • 2 carrots, sliced 1⁄4 inch thick
  • Kosher salt, to taste
  • Cooked white rice, for serving

Instructions:

Step No.01

To coat the chicken thoroughly, toss it in a bowl with the cornstarch, sherry, and salt. Coat by adding the vegetable oil and tossing. Give it a fifteen-minute rest.

Step No.02

To make the sauce, combine the broth, oyster sauce, sherry, sugar, cornstarch, soy sauce, and sesame oil in a small bowl and whisk until the sugar and cornstarch are dissolved.

Step No.03

Regarding the stir-fry: In a big, nonstick skillet, heat up 1 tablespoon of vegetable oil over medium-high heat. Cook half of the chicken in a single layer for 30 seconds without moving it, and then toss it for an additional 20 to 30 seconds or until it becomes opaque but still pink within. Transfer to a plate. Repeat with the remaining chicken, adding the last tablespoon of oil, and removing to the same platter.

Step No.04

Add the scallion whites, ginger, and garlic to the skillet’s drippings. After a brief moment of stirring, incorporate the carrots and asparagus. Cook, stirring, for 4 to 5 minutes, or until crisp-tender.

Step No.05

Well stir the sauce and pour it into the skillet. Put the chicken back in the pan and toss it for 30 to 1 minute, or until the sauce thickens and covers the chicken. If necessary, add salt to season. Add the scallion greens as a garnish and serve with rice.

Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a46671254/chicken-and-asparagus-stir-fry-recipe/


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