Why This Dish Is A Must-Try
The chicken & asparagus stir-fry is the very essence of “healthy and delicious.” With asparagus showcasing its seasonal brilliance, now is the perfect time to let this savory fusion serenade your palate!
Mastering the Art of Stir-Fry
Discover the secret behind so many of our beloved stir-fry recipes, encapsulated in a few simple steps:
Tenderizing the Meat: ‘Velveting’ is a culinary art. For this dish, we combine meat with cornstarch, oil, and a dash of other seasonings like oyster sauce and soy sauce. Our twist? A splash of water in the marinade, ensuring the chicken is succulent after its wok journey.
Sauce Preparation: The essence of a good stir-fry lies in its sauce. Preparing your sauce ingredients beforehand is crucial. In this special blend, the cornstarch merges with the marinade, negating the need for a separate slurry.
Perfect Searing: Over high heat, cook the meat till it’s tantalizingly close to perfection, ensuring it retains its juices without overcooking.
Final Ensemble: The grand finale is a symphony of aromatics and veggies with the sauce, reincorporating the chicken into the medley. This method promises impeccably cooked ingredients. Plus, this dance around the wok is over in a brisk 20 minutes!
Asparagus, The Way It’s Meant to Be
Dive into a trip down memory lane with Martin Yan’s celebrated PBS cooking show, “Yan Can Cook”. A source of inspiration and joy for many, his show also highlighted the art of prepping asparagus for stir-fries. Taking a cue from Yan, this recipe recommends diagonal slicing – this not only makes the asparagus tender but also enhances sauce absorption.
For this culinary delight, always opt for pristine asparagus. The vibrancy and freshness of the vegetable make all the difference. Medium-thick spears are our preference for stir-frying, but freshness is key.
Ingredients
Marinating the Chicken:
- 12 ounces chicken breast (elegantly sliced)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oil (neutral, like vegetable or canola)
- 1 teaspoon oyster sauce
Crafting the Dish:
- 1/2 cup water (or enriched low sodium chicken stock)
- 2 teaspoon cornstarch
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 1 tablespoon refined soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon aromatic sesame oil
- 2 tablespoons oil (neutral, such as vegetable or canola)
- 1 clove garlic (finely minced)
- 1 pound asparagus (tips trimmed and elegantly sliced on an angle into 2-inch segments)
- 1 tablespoon Shaoxing wine
Crafting the Delight:
- Begin by melding the chicken slices with water, cornstarch, oil, and oyster sauce in a bowl. Let this mixture sit, allowing the flavors to intertwine for 15-30 minutes.
- While the chicken marinates, prepare your exquisite sauce. Mix water (or chicken stock), cornstarch, white pepper, sugar, soy sauce, oyster sauce, and sesame oil.
- Let your wok come alive over high heat. Once it hints at smoking, introduce a tablespoon of oil. Lay the chicken out, ensuring an even layer. Allow a brief sear for 30 seconds, followed by a 30-second stir-fry. The chicken should be nearly done. Transfer it out and keep it aside.
- Reintroduce a tablespoon of oil, adding the garlic for a brief 15-second dance. The asparagus joins next for a minute-long stir-fry. A splash of Shaoxing wine sets the stage for another 30-second fry.
- Before adding the sauce, give it a quick mix. Once it’s in the wok, let it simmer to perfection.
- The chicken, now reintroduced, harmonizes with the other ingredients for an additional 30 seconds. The sauce thickens, and the asparagus retains a delightful crunch.
- Sample your creation, adjusting the seasoning if desired. Serve it on a bed of fluffy rice and enjoy the heartwarming sensation it brings.