Chicken and asparagus stir fry is my go-to when life gets too hectic—like that time I forgot to pick up my kids from soccer practice because the new season of my favorite show dropped. (Oops!) It’s fresh, zesty, and ready in a flash, making it a savior on those nights when I crave something wholesome yet quick. The vibrant green asparagus pairs perfectly with tender chicken, creating a dish that’s both nourishing and comforting, like a warm hug after a long day.
Steps
- In a medium bowl, mix sliced chicken with water, cornstarch, oil, and oyster sauce. Stir the ingredients until the chicken absorbs the liquid and let it marinate for 15-30 minutes.
- Meanwhile, prepare the sauce by combining water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil in a separate bowl.
- Heat a wok on high until it begins to smoke slightly, then add 1 tablespoon of oil to coat it. Spread the chicken evenly in a single layer and let it sear for 30 seconds without stirring.
- Stir-fry the chicken for an additional 30 seconds, ensuring it is about 75% cooked, then remove it from the wok and set aside.
- Add another tablespoon of oil to the wok, and sauté the minced garlic for 15 seconds. Add the asparagus and stir-fry for 1 minute.
- Pour in the Shaoxing wine, and continue to stir-fry for another 30 seconds. Ensure the sauce mixture is well stirred, then add it to the wok and bring to a simmer.
- Return the chicken to the wok and stir-fry everything together for an additional 30 seconds. The sauce should thicken to coat the ingredients, and the asparagus should be tender yet crisp.
- Taste for seasoning and adjust with additional salt if needed. Serve the stir-fry over rice.
Ingredients
- fry recipe:
- 12 ounces chicken breast, thinly sliced
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as vegetable or canola oil)
- 1 teaspoon oyster sauce
- 1/2 cup water or low-sodium chicken stock
- 2 teaspoons cornstarch
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon sesame oil
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 1 clove garlic, minced
- 1 pound asparagus, ends trimmed and sliced on a diagonal into 2-inch pieces
- 1 tablespoon Shaoxing wine
Nutritional Values
Calories: 848kcal | Carbohydrates: 28g | Protein: 84g | Fat: 44g | Saturated Fat: 4g | Trans Fat: N/A | Cholesterol: 216mg | Sodium: 2072mg | Potassium: 2244mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3532IU | Vitamin C: 32mg | Calcium: 148mg | Iron: 12mg
FAQ
- What is the purpose of velveting in this chicken and asparagus stir-fry recipe?
- Velveting is a technique used to marinate the chicken with cornstarch, oil, and seasonings to keep it moist and tender during cooking. In this recipe, water is also added to the marinade to make the chicken extra juicy.
- Why is the sauce premixed before starting the stir-fry?
- The sauce is premixed to ensure all ingredients are ready to go since the stir-fry process is quick and doesn’t allow time to measure or mix ingredients during cooking. This helps prevent the ingredients from overcooking or burning.
- How should asparagus be cut for this stir-fry, and why?
- Asparagus should be sliced on a diagonal at a sharp angle. This method shortens the fibers, making them more tender and easier to chew, and also increases the surface area for the sauce to adhere to.
- What type of asparagus is best for this recipe?
- Fresh asparagus is essential for this recipe. Avoid any that are wrinkled or yellowing. Medium-thick asparagus is preferred for stir-frying, but as long as it is fresh, it will work.
- How long does it take to prepare and cook this stir-fry recipe?
- The preparation takes about 20 minutes, and the cooking time is approximately 5 minutes, making the total time to complete the dish around 25 minutes.
Tips
- Velvet the Chicken for Tenderness: Marinate the chicken with cornstarch, oil, and other seasonings to ensure it remains moist and tender during cooking. Consider adding water to the marinade for extra juiciness.
- Pre-mix the Sauce: Combine all the sauce ingredients before you start cooking. This preparation step is crucial because stir-frying is a quick process, and having the sauce ready prevents overcooking or burning the ingredients.
- Cut Asparagus on a Diagonal: Slice the asparagus on a sharp angle to shorten the fibers, which makes them more tender and easier to chew. This method also increases the surface area for the sauce to adhere to, enhancing the dish’s flavor.
- Sear the Chicken Properly: Cook the chicken over high heat until it is about 75% done before removing it from the wok. This technique locks in the juices and prevents the chicken from becoming dry.
Equipment
- fry recipe, focusing on items that might not be commonly found in a typical home kitchen:
- Wok – A wok is essential for stir-frying, providing ample space and even heat distribution.
- Shaoxing Wine – Although not equipment, Shaoxing wine is a common ingredient in Chinese cooking that might not be readily available in all households and might need to be purchased online.
- High-heat Cooking Oil – While common oils like vegetable or canola are often found at home, you might want to purchase oils specifically labeled for high-heat cooking if you don’t have them.
- Velveting Kit (optional) – If you frequently cook stir-fries, a velveting kit might include a selection of sauces and ingredients used for marinating and prepping meat.
