CHICKEN & ASPARAGUS STIR-FRY
This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!
Provided by Sarah
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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.
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
BEA'S ORIENTAL CHICKEN AND ASPARAGUS STIR-FRY
Make and share this Bea's Oriental Chicken and Asparagus Stir-Fry recipe from Food.com.
Provided by queenbeatrice
Categories One Dish Meal
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat up 2 tbsp oil in a wok, when hot, add chicken, 1 minced clove garlic and ½ tsp ginger; cook through, remove chicken and set aside.
- Clean pan and add 2 tbsp oil and add asparagus, 1 minced clove garlic and ½ tsp ginger, cook for 2 minutes.
- Add onion and mushrooms and cook until veggies are just done.
- Add the oyster sauce.
- Serve.
Nutrition Facts : Calories 561.6, Fat 41.2, SaturatedFat 7.5, Cholesterol 92.8, Sodium 599.7, Carbohydrate 14.5, Fiber 3.2, Sugar 4.5, Protein 35.2
ASPARAGUS, CABBAGE AND CHICKEN OR CHICKEN STIR-FRY
Whipped this one up randomly one night and it turned out great. Over did the heat a bit with the pepper flake, but even so it was quite good. I left the extra heat in the recipe, but feel free to halve or more if you don't like too much heat.
Provided by MC Baker
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and add add the cabbage, soy sauce, jam and red pepper flake.
- Cook on high 3-5 minutes until cabbage has started to wilt.
- Add the chicken, ginger, asparagus and bell pepper.
- Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes.
- Serve with white or brown rice.
ASPARAGUS CHICKEN STIR-FRY
Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.
Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges
ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE
This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking and More. NOTE #1 Just so there's no confusion, this recipe uses a prepared Chinese Black Bean Sauce, NOT your regular black beans. This can be found with the ethnic foods at your local grocer, usually where you find soy sauce, etc. This is also where you'll find the hot chili paste; my preference is Sombel Oelek NOTE #2 Prep time includes 30 minute marinating time.
Provided by Debi9400
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
- Add chicken; stir to coat well. Let stand 30 minutes.
- Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
- Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
- Peel onion, cut into 8 wedges. Separate wedges; set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
- Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
- Heat remaining 1 tablespoon vegetable oil in wok.
- Add onion and asparagus; stir-fry 30 seconds.
- Add water and cover.
- Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
- Return chicken to wok.
- Stir chicken broth mixture; add to wok with black bean mixture.
- Cook until sauce boils and thickens, stirring occasionally.
- Serve over or with rice.
SPICY STIR-FRY CHICKEN AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
- In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
- Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
- Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams
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