CHICKEN AND ASPARAGUS STIRFRY RECIPES

Name: Asparagus and Chicken Stir-fry
Prep time: 10 min
Cook time: 7 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breasts (about 2 breasts); 2 cloves garlic, minced; 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon cornstarch plus 1 teaspoon; 1 1/4 teaspoons kosher salt; 1 tablespoon dry sherry; 3/4 cup chicken broth, low-sodium canned, or homemade or water; 2 tablespoons vegetable oil; 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces; 1 bunch scallions (white and green parts), thinly sliced; Serving suggestion: Brown or white rice

ASPARAGUS AND CHICKEN STIR-FRY RECIPE | FOOD NETWORK ...

Asparagus and Chicken Stir-fry Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 32 minutes

Prep Time 10 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. 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. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Nutrition Facts : Calories 285 calorie, FatContent 9 grams, SaturatedFatContent 2 grams, CarbohydrateContent 20 grams, FiberContent 6 grams, ProteinContent 33 grams

ASPARAGUS CHICKEN STIR-FRY RECIPE - FOOD.COM

Asparagus Chicken Stir-Fry Recipe - Food.com image

Make and share this Asparagus Chicken Stir-Fry recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided
1 tablespoon brown sugar
2 boneless skinless chicken breast halves, cut into thin 1-inch strips
hot cooked rice

Steps:

Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
Heat wok or large skillet over medium high heat.
When hot, add 2 tablespoons of oil.
Stir fry asparagus for approximately 2 minutes.
Remove from the wok and keep warm.
Heat wok to high heat.
Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
Serve over the hot rice.

Nutrition Facts : Calories 475, FatContent 31, SaturatedFatContent 5.4, CholesterolContent 76.2, SodiumContent 528.7, CarbohydrateContent 21.8, FiberContent 3.1, SugarContent 15.4, ProteinContent 28.4

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