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 phlyssobrien
Orange, CA
on March 20, 2013
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The taste was a little bland, but using coconut oil rather than vegetable oil added a nice flavor. It was quick and easy.
By Kat3719
Oregon
on February 13, 2012
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We liked this....a lot although my husband is not a ginger fan and he thought there was too much. I, however, love ginger and thought it was just the right amount. I added a couple dashes of red pepper because we like some spice. I will be making this again and again.
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.
Read all 16 reviews