Ingredients
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 lbs (about 680g), cut into 1-inch pieces. (Chicken provides lean protein, making the dish satisfying.)
- Fresh Asparagus: 1 large bunch (about 1 lb or 450g), woody ends trimmed, cut into 1.5 to 2-inch pieces. (Adds a fresh, slightly earthy flavor and crisp texture.)
- Low-Sodium Soy Sauce: 1/4 cup (60ml). (The primary savory and umami base for the sauce.)
- Sesame Oil: 1 tablespoon. (Adds a distinct nutty aroma and flavor.)
- Rice Vinegar: 1 tablespoon. (Provides a touch of acidity to balance the sauce.)
- Honey or Brown Sugar: 1 tablespoon (or to taste). (Adds a subtle sweetness to complement the savory notes.)
- Fresh Ginger: 1 tablespoon, minced. (Offers a warm, zesty kick.)
- Fresh Garlic: 3 cloves, minced. (Provides an aromatic, pungent base flavor.)
- Cornstarch: 1 tablespoon (for the sauce) + 1 tablespoon (for coating chicken, optional). (Thickens the sauce and helps chicken brown nicely if used for coating.)
- Water or Chicken Broth: 2 tablespoons (for slurry). (Helps dissolve cornstarch for a smooth sauce.)
- Olive Oil or Avocado Oil: 2 tablespoons, for stir-frying. (A neutral-flavored oil suitable for high heat.)
- Optional: Red Pepper Flakes: 1/4 to 1/2 teaspoon. (For a touch of heat.)
- Optional Garnish: Toasted Sesame Seeds or Sliced Green Onions. (Adds visual appeal and extra flavor/texture.)
Instructions
- Prepare the Chicken: If you choose to coat the chicken for extra crispiness, toss the cut chicken pieces with 1 tablespoon of cornstarch, a pinch of salt, and pepper until lightly coated. Set aside. This step, known as velveting in Chinese cooking, helps to create a tender interior and slightly crisp exterior.
- Whisk the Sauce: In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey (or brown sugar), minced ginger, minced garlic, and the remaining 1 tablespoon of cornstarch (if not used for chicken, or use an additional tablespoon if you like a thicker sauce). If you’re using red pepper flakes, add them here. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- Prepare Asparagus: Ensure your asparagus is washed, trimmed, and cut into bite-sized pieces (about 1.5 to 2 inches long). The key to perfectly cooked asparagus is to have it ready to go before you start stir-frying, as the process moves quickly.
- Heat the Pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil or avocado oil and let it get hot. You’ll know it’s ready when the oil shimmers.
- Cook the Chicken: Add the chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
- Stir-Fry the Asparagus: Add the remaining 1 tablespoon of oil to the skillet if needed. Add the cut asparagus to the hot skillet. Stir-fry for 3-5 minutes, or until the asparagus is tender-crisp and bright green. You want it to retain a slight bite; overcooked asparagus can become mushy.
- Combine and Sauce: Return the cooked chicken to the skillet with the asparagus. Give the sauce a quick re-whisk (as cornstarch can settle) and pour it over the chicken and asparagus.
- Thicken the Sauce: Stir everything together continuously for 1-2 minutes, allowing the sauce to bubble and thicken, coating the chicken and asparagus evenly. The heat will activate the cornstarch, creating a glossy, flavorful glaze.
- Serve: Once the sauce has thickened to your liking, remove the skillet from the heat. Serve the Chicken and Asparagus Stir-Fry immediately over steamed rice, quinoa, or noodles. Garnish with toasted sesame seeds or sliced green onions, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 400