1/2lb.
pounds skinless, boneless chicken breasts, sliced 1⁄4 inch thick
1tbsp.cornstarch
2tsp.dry sherry
1/2tsp.kosher salt vegetable oil
1tbsp.vegetable oil
1/2c.low-sodium chicken broth
2tbsp.oyster sauce
2tsp.dry sherry
11/2tsp.cornstarch
1tsp.soy sauce
1tsp.toasted sesame oil
1/2tsp.sugar
2tbsp.vegetable oil
1tbsp.minced fresh ginger
3garlic cloves, minced
2scallions, sliced, white and green parts separated
1lb.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
Step 1For the chicken: Toss the chicken, cornstarch, sherry and salt in a bowl until well coated. Add the vegetable oil and toss to coat. Let sit for 15 minutes.Step 2For the sauce: Whisk the broth, oyster sauce, sherry, cornstarch, soy sauce, sesame oil and sugar in a small bowl until the cornstarch and sugar dissolve.Step 3For the stir-fry: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.Add half of the chicken in a single layer; cook 30 seconds without moving, then toss until opaque but still pink inside, 20 to 30 more seconds. Remove to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining chicken; remove to the same plate.Step 4Add the ginger, garlic and scallion whites to the drippings in the skillet. Stir for a few seconds, then add the asparagus and carrots.
Cook, stirring, until crisp-tender, 4 to 5 minutes.Step 5Stir the sauce well, then add to the skillet. Return the chicken to the pan and toss until the sauce thickens and coats the chicken, 30 seconds to 1 minute. Season with salt, if needed. Serve with rice and garnish with the scallion greens.
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