Stir-Fried Chicken with Asparagus
A perfect harmony of flavors and textures, this Stir-Fried Chicken with Asparagus brings weeknight meals to life with minimal effort. Tender chicken, vibrant asparagus, and a savory sauce come together in one skillet for a fuss-free delight.
Ingredients
- 1 ½ pounds skinless boneless chicken breasts, cut into 1-inch cubes
- 1 ½ bunches asparagus approximately 1 ½ pounds, trimmed and sliced into 1-inch pieces
- 6 tablespoons oyster sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 2 teaspoons packed light brown sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons minced garlic around 3 cloves
- 2 tablespoons vegetable oil
- Kosher salt
- 2 cups cooked brown rice
Instructions
- In a small mixing bowl, combine the oyster sauce, chicken broth, dry sherry, cornstarch, light brown sugar, sesame oil, and minced garlic. Whisk thoroughly until the mixture is smooth and well-blended.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and allow it to heat until shimmering. Introduce the asparagus, season with ½ teaspoon of kosher salt, and cook while stirring intermittently until it becomes lightly browned and tender-crisp, approximately 4 minutes. Transfer the asparagus to a large plate.
- In the same skillet, heat the remaining tablespoon of vegetable oil until shimmering. Add the cubed chicken and cook, stirring halfway through, until the pieces are golden and fully cooked, about 5 to 6 minutes.
- Pour the prepared sauce mixture into the skillet with the chicken and bring it to a simmer. Cook for 30 seconds to 1 minute, allowing the sauce to thicken slightly. Return the asparagus to the skillet and toss everything together to coat evenly in the sauce. Adjust the seasoning with additional salt if necessary.
Notes
Serve immediately, pairing the stir-fried chicken and asparagus with the cooked brown rice for a balanced and flavorful meal.