Asparagus and Chicken Stir-fry Recipe

Name: Asparagus and Chicken Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breasts (about 2 breasts); 2 cloves garlic, minced; 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon cornstarch plus 1 teaspoon; 1 1/4 teaspoons kosher salt; 1 tablespoon dry sherry; 3/4 cup chicken broth, low-sodium canned, or homemade or water; 2 tablespoons vegetable oil; 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces; 1 bunch scallions (white and green parts), thinly sliced; Serving suggestion: Brown or white rice

Servings: persons

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

1
Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips.
2
Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl.
3
Marinate at room temperature for 15 minutes.
4
Mix the remaining cornstarch with the broth.
5
Heat 1 tablespoon of the oil a large nonstick skillet over high heat.
6
Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt.
7
Stir-fry until the asparagus is bright green but still crisp, about 3 minutes.
8
Transfer to a bowl.
9
Heat the same skillet until very hot, then add remaining 1 tablespoon oil.
10
Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes.
11
Return the asparagus to the pan and toss to heat through.
12
Stir in the reserved cornstarch mixture and bring to a full boil to thicken.
13
Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound boneless skinless chicken breasts (about 2 breasts), 2 cloves garlic, minced, 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks, 1 tablespoon soy sauce, and more.

Yes, Asparagus and Chicken Stir-fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and Chicken Stir-fry

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