Name: Stir-Fried Chicken with Asparagus
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 6 tablespoons oyster sauce; 1/4 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 (about 3 cloves); 2 tablespoons vegetable oil; 1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces; Kosher salt; 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes; 2 cups cooked brown rice

Directions

Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Photograph by Andrew Purcell

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Stir-Fried Chicken with Asparagus

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