Asparagus And Chicken Stir-Fry
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 tbsp
Soy Sauce1 tbsp
Sugar1 tbsp
Cornstarch (plus 1 teaspoon)1.25 tsps
Kosher Salt1 tbsp
Sherry (dry)2 tbsps
Vegetable Oil2 bunches
Asparagus (medium about 2 lbs)Directions:
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