ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
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.
CHICKEN AND ASPARAGUS STIR FRY
This chicken and asparagus stir fry is chicken breast pieces and fresh asparagus, cooked to perfection and coated in a savory sauce. A light and healthy dinner that's ready in under 30 minutes.
Provided by Sara Welch
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a pan over medium high heat.
- Season the chicken with salt and pepper to taste.
- Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned.
- Add the asparagus to the pan and cook for 3-4 minutes or until tender.
- Add the garlic and ginger and cook for 30 seconds.
- In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
- Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, then serve.
Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Protein 27 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 446 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND ASPARAGUS
Chicken and Asparagus - healthy asparagus chicken stir-fry with a savory brown sauce and sweet chili sauce. Dinner is ready in 15 mins.
Provided by Rasa Malaysia
Categories Asian Recipes
Time 15m
Number Of Ingredients 11
Steps:
- Mix the chicken with cornstarch. Mix all the ingredients for the Sauce in a small bowl, stir to combine well. Set both aside.
- Heat up a skillet with the oil. Saute the garlic until aromatic. Add the chicken and stir-fry back and forth until the surface turns opaque. Add the asparagus and continue to stir-fry, for about 1 minute. Add the Sauce into the skillet. As soon as it thickens, dish out and serve immediately.
Nutrition Facts : Calories 282 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 people, Sodium 972 milligrams sodium, Sugar 9 grams sugar
ASIAN STYLE CHICKEN STRIPS WITH ASPARAGUS
This chicken is delicious and easy to make!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 25m
Number Of Ingredients 10
Steps:
- 1. Place all of the ingredients for the marinade in a bowl; add the chicken cover and place in the refrigerator for at least one hour or more. Heat a large griddle or frying pan and place the chicken strips on the pan. Do not overcrowd the pan. When the chicken is golden on one side flip and continue to cook on the other side. The cooking time will depend on the thickness of the chicken slices.
STIR-FRIED CHICKEN WITH ASPARAGUS
The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
- Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
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GINGER CHICKEN STIR-FRY WITH ASPARAGUS - COOKING CLASSY
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 354 per serving
- In a 12-inch non-stick wok (or large and deep non-stick skillet), heat 1 1/2 tsp canola oil over moderately high heat.
- Add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken onto a large plate and set aside.
- Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. Add asparagus, yellow onion and mushrooms, and red pepper flakes and sauté until tender-crisp, about 4 - 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
- Meanwhile, in a mixing bowl (or in a 2-cup liquid measuring cup) whisk together chicken broth, soy sauce, honey and cornstarch until well blended.
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