Chicken Asparagus Stir Fry Recipes

CHICKEN AND ASPARAGUS STIR FRY

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.

CHICKEN & ASPARAGUS STIR-FRY

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.

ASPARAGUS CHICKEN STIR-FRY

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.

STIR-FRIED CHICKEN WITH ASPARAGUS

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.

ASPARAGUS AND CHICKEN STIR-FRY

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.

ASPARAGUS AND CHICKEN STIR-FRY

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.

LEMON CHICKEN AND ASPARAGUS STIR FRY

Steps:

• In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
• Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add garlic and fry till softened.
• Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
• Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
• Add marinade and cook until sauce is slightly thickened, about 1 minute.

CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY

Steps:

• Cook rice according to package directions.
• Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
• Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
• Transfer chicken to a plate.
• Add the other tablespoon oil to skillet.
• Stir-fry asparagus, onion, and garlic for 3 minutes.
• Add mushrooms and stir fry 3 more minutes.
• Add water, cover and steam 2-3 minutes or until asparagus is tender.
• In a little bowl, mix together the stir-fry sauce and oyster sauce.
• Add sauce to skillet and also add the chicken back to the skillet.
• Stir-fry a minute or so until heated.
• Serve over hot cooked rice.

CHICKEN ASPARAGUS STIR-FRY

Steps:

• Heat 1 T. sesame oil and 1 T. cooking oil in wok. Add chicken; sprinkle with ginger. Stir-fry; remove and keep warm.
• Heat 1 T. sesame oil in wok. Add black bean sauce and garlic. Stir-fry 1 minute. Add asparagus and onions; stir-fry 3-4 minutes. Add broth; cover and steam 5 minutes, until tender.
• Return chicken to wok. Mix soy sauce with cornstarch. Pour into wok and stir to thicken mixture.

GINGER CHICKEN ASPARAGUS STIR FRY

Steps:

• In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
• Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
• Dissolve/whisk the cornstarch in chicken broth.
• Heat the oil in a wok or frying pan until hot.
• Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
• Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
• Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
• Sprinkle with toasted sesame seeds.
• Serve over rice or cooked pasta.

ASPARAGUS CHICKEN STIR-FRY

Steps:

• Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
• In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
• Heat wok or large skillet over medium high heat.
• When hot, add 2 tablespoons of oil.
• Stir fry asparagus for approximately 2 minutes.
• Remove from the wok and keep warm.
• Heat wok to high heat.
• Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
• Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
• Serve over the hot rice.