Chicken Stir Fry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Stir Fry
Description
Boneless skinless chicken breast cut into pieces is cooked in neutral oil until browned, then combined with fresh asparagus and sliced mushrooms sautéed until tender. The sauce, composed of soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ground ginger, is poured over and brought to a bubble. Incorporating a cornstarch and cold water slurry thickens the sauce, coating all ingredients evenly with a glossy sheen.
The finished stir fry offers a contrast of textures, the tender chicken and crisp-tender asparagus and mushrooms combining with the savory-sweet sauce flavored with garlic and ginger. The garnishes of chopped green onions and sesame seeds contribute freshness and nuttiness.
This dish is well suited for serving over rice or noodles as a quick, balanced meal. Adding crushed red pepper flakes or sriracha can introduce additional heat for those desiring a spicier profile.
Ingredients
- 3-4 chicken breast cut into 1.5 inch pieces, boneless skinless
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 pound asparagus ends trimmed and cut into 2 inch pieces
- ½ cup mushroom sliced
- ⅓ cup soy sauce use a little less if you are using regular, reduced sodium
- 1 cup chicken broth
- 2 tablespoons hoisin sauce
- 3 teaspoons garlic minced
- ¼ cup brown sugar
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- 2 tablespoons corn starch whisked til dissolved, + 3 tablespoons cold water
- green onions chopped, for garnish
- sesame seeds chopped, for garnish
Instructions
- Drizzle a large skillet with oil. Saute chicken 3-4 minutes until browned on the outside.
- Add asparagus and mushrooms to the pan and continue to saute 3-4 minutes until chicken is cooked through and asparagus and mushrooms are tender.
- Whisk together the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger. Pour into pan.
- Once sauce begins to bubble, stir in corn starch and water mixture. Stir 1 minute until sauce thickens.
- Remove from heat, garnish with sesame seeds and green onions and serve.
Notes
- For added spice, include 1/4 to 1/2 teaspoon crushed red pepper flakes or 1-2 teaspoons sriracha in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 1158mg | 48% |
| Potassium | 703mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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