Stir-fried Chicken Asparagus Recipe
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
Ingredients (17)
- 18 oz skinless boneless chicken breast cut into 1-inch cubes
- 12 oz asparagus sliced into 2 - 3-inch pieces, woody ends removed
- 1 tbsp garlic minced
- 2 1/2 tbsp reduced-sodium soy sauce
- 1 tbsp unsalted roasted sesame seeds
- 1/2 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 2 tbsp canola oil divided
- 1 tsp hoisin sauce
- 1 tsp ginger minced
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1 tsp brown sugar
- 2 tsp cornstarch
- 2 tbsp scallion chopped
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Place the chicken breasts on a cutting board. Use a sharpened knife to cut the breasts crosswise into 1-inch thick strips, then slice those strips into small cubes, about 1-inch thick.
Use a peeler to peel off the woody ends of the bottom half of each asparagus. Slice the asparagus diagonally into 2 - 3 inch pieces.
Separate the knobs and slice away the ginger skin with a knife. Cut the knobs into thin slices. Stack the slices up and slice them into thin strips. Rotate the strips 90 degrees, then cut them into tiny pieces.
Remove the garlic cloves from the bulb. Slice off the root of each garlic clove, then peel away the skin. Finely mince the peeled garlic.
Cook the rice using a rice cooker or an Instant Pot.
Cook:
Make the sauce: In a small mixing bowl, add 1/2 tbsp sesame oil, 1 tsp brown sugar, 2 tsp cornstarch, 1/2 tsp pepper, 1 tsp hoisin sauce, 2 1/2 tbsp reduced-sodium soy sauce, and 1/2 tbsp oyster sauce. Whisk well with a wooden spoon.
Season the chicken breasts: In a large mixing bowl, add 18 oz cubed skinless boneless chicken breast, 1 tsp paprika, and 1/2 tsp garlic powder. Mix well.
Pan-sear the well-seasoned chicken breasts: Place a large skillet over medium heat, then pour in 1 tbsp canola oil. Add the seasoned chicken breasts to the skillet and stir evenly to cook for 7 minutes. Remove from heat.
Cook the asparagus: Low heat, add the remaining canola oil (1 tbsp), 1 tbsp garlic, 1 tsp ginger and 12 oz asparagus to the same skillet. Cook them for another 7 minutes.
Return the chicken breasts to the skillet: To the asparagus, add in the pan-seared chicken breasts. Stir to cook the chicken and the asparagus for 3 minutes.
Combine the sauce: Pour the sauce mixture into the skillet and stir continuously for 1 more minute. Turn off the heat.
Garnish and serve: Transfer your desired portion onto a platter. Garnish with 2 tbsp chopped scallion and 1 tbsp unsalted roasted sesame seeds. Serve with cooked rice!
