Ingredients
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 2 cloves garlic, minced
- 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch plus 1 teaspoon
- 1 1/4 teaspoons kosher salt
- 1 tablespoon dry sherry
- 3/4 cup chicken broth, low-sodium canned, or homemade or water
- 2 tablespoons vegetable oil
- 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
- 1 bunch scallions (white and green parts), thinly sliced
- Serving suggestion: Brown or white rice
Directions
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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By jennyweaverbeal...
Beaumont, CA
on August 29, 2009
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This was really simple to make, and my husband and toddler both loved it. We prefer our food spicy, so I added extra ginger and several turns of cracked black pepper to bring out the flavor. For an extra spice boost, I added siracha to my own bowl.
By knitnsoap
Deerfield Beach, FL
on August 20, 2008
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This was delish! I like spicy so I added l tsp. of Asian Sambal Olelek to the chicken marinade. Believe it or not, I omitted all the salt and the taste was still great. I think the soy sauce gives it enough flavor. Any one who thinks this is bland, did something wrong.
By stratogrrl_9872292
san francisco, CA
on August 13, 2008
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This recipe needs a base sauce (such as hoison or black bean for flavor. The dish is overwhelmed by the fresh ginger matchsticks(1 in. minced would work better. The chicken stock cornstarch creates a tasteless gravy. Also be adding the 1/4 cup water before the asparagus basically "steams" them instead of stir-frying. I prefer crispy asparagus and would not use water.
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