Time: 20 min.
Complexity: easily
Servings: 4

This stir-fry dish gets its amazing umami flavor from a quick, whipped sauce. Pour it over the seared chicken breast and asparagus and let it thicken and deliciously coat every bite. The whole dish will take you no more than 20 minutes. Perfect for a quick, delicious weeknight dinner.

Ingredients:

• 6 tablespoons oyster sauce
• 1/4 cup lightly salted chicken broth
• 2 tbsp. l. dry sherry
• 1 tbsp cornstarch
• 2 tsp light brown sugar
• 2 tsp. dark sesame oil
• 2 tsp. crushed garlic (about 3 cloves)
• 2 tablespoons of vegetable oil
• 1.5 bunches of asparagus (about 700 g), trim the tough ends and cut the stalks into 2.5 cm pieces.
• 700 g skinless and boneless chicken breasts, cut into 2.5 cm cubes.
• 2 cups of boiled brown rice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, asparagus, sesame oil, brown sugar, oyster sauce, sherry, brown rice

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Preparation:

Step 1
• In a small bowl, combine oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil, and garlic.
Step 2
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and heat until shimmering. Add the asparagus, 1/2 teaspoon of salt, and cook, stirring occasionally, until golden brown and crisp-tender, about 4 minutes. Transfer the asparagus to a large plate.
Step 3
• Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the chicken and cook, stirring once, until browned, 5 to 6 minutes. Add the oyster sauce mixture and cook until slightly thickened, 30 seconds to 1 minute. Add the asparagus and stir to coat; season with salt to taste. Serve with brown rice.

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