Chicken & Asparagus Stir-fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
212 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken & Asparagus Stir-fry
Description
The recipe starts by marinating sliced chicken breast with water, cornstarch, oil, and oyster sauce to tenderize and flavor the meat. Meanwhile, a sauce is prepared blending water or chicken stock, cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil, which will thicken upon heating.
High heat wok cooking sears the chicken until golden and partially cooked. Garlic and asparagus are stir-fried separately to maintain the asparagus's crispness. Shaoxing wine is added for aroma.
The sauce is then mixed in and simmered until thickened, after which the chicken is returned to the wok to finish cooking and absorb the flavors. This results in a glossy, well-coated stir-fry with tender meat and fresh vegetables.
This dish is suitable for serving with steamed rice or noodles and is a balanced way to incorporate vegetables and lean protein. The recipe supports quick weeknight cooking while retaining clarity of flavors.
Ingredients
For the chicken & marinade:
- 12 ounces chicken breast (thinly sliced)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon neutral cooking oil any neutral oil, such as vegetable or canola oil, generic cooking oil
- 1 teaspoon oyster sauce
For the rest of the dish:
- 1/2 cup water (or low sodium chicken stock)
- 2 teaspoon cornstarch
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 1 tablespoon soy sauce light
- 1 tablespoon oyster sauce
- 1/4 teaspoon sesame oil
- 2 tablespoons neutral cooking oil any neutral oil, such as vegetable or canola oil, generic cooking oil
- 1 clove garlic (minced)
- 1 pound asparagus (end trimmed and sliced on a sharp angle into 2-inch pieces)
- 1 tablespoon Shaoxing wine
Instructions
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 518mg | 22% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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