Best Stir Fried Chicken With Asparagus Recipes

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.

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.

SPICY STIR-FRY CHICKEN AND ASPARAGUS

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.

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.

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.

15 MINUTE STIR FRIED CHICKEN & ASPARAGUS

Steps:

• Cut onion and press garlic and let both sit for at least 5 minutes to bring out their hidden health benefits.
• Heat 1 TBS broth in a stainless steel wok or 12-inch skillet. Healthy Stir Fry onion and asparagus in broth for about 3 minutes over medium high heat, stirring constantly.
• Add ginger, garlic, chicken, and continue to stir-fry for another 3-4 minutes.
• Add soy sauce, vinegar and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.