Description
This Chicken and Asparagus Stir-Fry is a quick, healthy meal featuring tender chicken and vibrant vegetables in a savory sauce. Perfect for busy weeknights, it can be served over rice or noodles for a satisfying dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons vegetable oil (or any cooking oil of your choice)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced into thin strips
- 1 cup snap peas, trimmed
- 3 green onions, chopped (white and green parts separated)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Start by slicing the chicken breasts into thin strips. This helps them cook quickly and evenly. Cut them against the grain for tenderness.
- In a medium bowl, combine the sliced chicken with 1 tablespoon of soy sauce, a pinch of salt, and pepper. Let it marinate for about 15-20 minutes while you prepare the other ingredients.
- Wash and trim the asparagus, cutting them into 2-inch pieces.
- Slice the red bell pepper into thin strips.
- Trim the ends of the snap peas.
- Chop the green onions, separating the white parts from the green tops.
- Mince the garlic and ginger.
- In a small bowl, mix together the remaining soy sauce, oyster sauce, cornstarch, and chicken broth (or water). Whisk until the cornstarch is fully dissolved.
- Add the sesame oil to the sauce mixture and set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
- Add the marinated chicken strips in a single layer. Cook for about 3-4 minutes until browned and cooked through, stirring occasionally.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil if needed. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the white parts of the green onions, red bell pepper, and asparagus. Stir-fry for about 2-3 minutes until they start to soften.
- Add the snap peas and stir-fry for another 2 minutes.
- Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.
- Stir everything together, ensuring the chicken and vegetables are well coated with the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and bubble.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For added heat, consider adding red pepper flakes or a splash of sriracha to the sauce.
- This dish is best served immediately over cooked rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes