Chicken and Asparagus Stir-Fry

Fresh asparagus and carrots and a quick sauce make this homemade Chicken and Asparagus stir-fry a dinner winner.

By Ree Drummond   Published: Feb 9, 2024

Ingredients

• 1/2 lb. pounds skinless, boneless chicken breasts, sliced 1⁄4 inch thick
• 1 tbsp. cornstarch
• 2 tsp. dry sherry
• 1/2 tsp. kosher salt vegetable oil
• 1 tbsp. vegetable oil
• 1/2 c. low-sodium chicken broth
• 2 tbsp. oyster sauce
• 1 1/2 tsp. cornstarch
• 1 tsp. soy sauce
• 1 tsp. toasted sesame oil
• 1/2 tsp. sugar
• 2 tbsp. vegetable oil
• 1 tbsp. minced fresh ginger
• 3 garlic cloves, minced
• 2 scallions, sliced, white and green parts separated
• 1 lb. thin asparagus, ends trimmed, cut into 2-inch pieces
• 2 carrots, sliced 1⁄4 inch thick
• Kosher salt, to taste
• Cooked white rice, for serving

Directions

1. Step 1
   For the chicken: Toss the chicken, cornstarch, sherry and salt in a bowl until well coated. Add the vegetable oil and toss to coat. Let sit for 15 minutes.
2. Step 2
   For the sauce: Whisk the broth, oyster sauce, sherry, cornstarch, soy sauce, sesame oil and sugar in a small bowl until the cornstarch and sugar dissolve.
3. Step 3
   For the stir-fry: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken in a single layer; cook 30 seconds without moving, then toss until opaque but still pink inside, 20 to 30 more seconds. Remove to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining chicken; remove to the same plate.
4. Step 4
   Add the ginger, garlic and scallion whites to the drippings in the skillet. Stir for a few seconds, then add the asparagus and carrots. Cook, stirring, until crisp-tender, 4 to 5 minutes.
5. Step 5
   Stir the sauce well, then add to the skillet. Return the chicken to the pan and toss until the sauce thickens and coats the chicken, 30 seconds to 1 minute. Season with salt, if needed. Serve with rice and garnish with the scallion greens.