Make Chicken and Asparagus Stir-Fry for Dinner Tonight
2024/02/08

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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

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

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

Step  1 For 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.

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Step  2 For 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  3 For 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  4 Add 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  5 Stir 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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