CHICKEN & ASPARAGUS STIR-FRY
Healthy and fast to make, this chicken and asparagus stir-fry recipe is an excellent option for busy weeknights. You may make this dish right now, because asparagus is in season.
A SIMPLE STIR FRY
In this recipe, you’ll note that we’ve used the same basic formula as in our other quick stir-fries:
After cooking, the meat is kept moist and soft by marinating it in a mixture of cornstarch, oil, and other seasonings such as oyster sauce, soy sauce, Shaoxing wine, and white pepper. This recipe makes the chicken extra juicy by adding water to the marinade.
Due to the rapidity of the stir-fry process and the potential for burnt or overcooked ingredients, it is often important to pre-mix your sauce components before you begin cooking. A separate slurry isn’t necessary for this recipe because there aren’t many elements that need to cook for a lengthy period of time before thickening.
Remove the meat from the wok when it’s about 75% done cooking. As a result, the meat doesn’t get overcooked, and the juices remain intact.
Add any aromatics (e.g., garlic/ginger) and veggies to the pan, then add the sauce and chicken back to the wok to complete the stir fry.
This formula ensures that each and every component is produced to the highest standard. Despite the fact that it may appear to be a lengthy process, it only takes approximately 20 minutes!
FOR STIR-FRIES, HOW TO CUT THE ASPARAGUS
On the diagonal, the fibers of the asparagus are shortened, making them simpler to eat (read: a more tender product). As a result, the sauce has a greater surface area on which to adhere.
Avoid any asparagus that’s yellowed or wrinkly for this recipe; instead, use fresh asparagus. As long as it’s fresh, we prefer medium-thick asparagus for stir-frying.
We’re ready to begin!
CHCKEN AND MARINADE:
- 12 ounces of thinly sliced chicken breast
- 1 tablespoon of water
- 1 teaspoon of any neutral oil
- 1 teaspoon of oyster sauce
- 1 teaspoon of cornstarch
REST OF THE RECIPE:
- 1/2 cup of water or low sodium chicken stock
- 2 tablespoons of any neutral oil
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 clove of minced garlic
- 1 pound of asparagus, end sliced on a sharp angle into 2-inch pieces
- 1 tablespoon of Shaoxing wine
- 2 teaspoons of cornstarch
- 1/4 teaspoon of ground white pepper
- 1/4 teaspoon of sugar
- 1/4 teaspoon of sesame oil
- Oyster sauce and cornstarch are mixed together in a medium bowl with the chicken. Mix until the chicken has absorbed all of the liquid. Set aside for 15-30 minutes to marinate
- In a large bowl, stir together water (or chicken stock), cornstarch, pepper, and sugar. Add the light soy sauce, the oyster sauce and sesame oil.
- Add 1 tbsp. oil to the wok once it has been heated to a smoking point on high heat. Allow the chicken to sear for 30 seconds, spreading it out evenly in a single layer. Add another 30 seconds of stirring, or until the meat is about 75% done. Toss the ingredients into a bowl and put away.
- Add the minced garlic and another tablespoon of oil to the wok. Add the asparagus and cook for another 15 seconds. 1-minute stir-fry. After 30 seconds, add the Shaoxing wine and stir-fry for a few more minutes.
- In the meantime, whisk your sauce mixture thoroughly to include the cornstarch. Bring it to a simmer in the wok.
- Stir-fry the chicken for a further 30 seconds after returning it to the wok. Asparagus should be crisp-tender and the sauce thick enough to coat a spoon.
- Add additional salt to taste if necessary while tasting for seasoning. Serve with rice as a side dish.