Chicken and Asparagus Stir-Fry
Votes: 11
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 285, total fat 9 G., saturated fats 2 G., proteins 33 G., carbohydrates 20 G., fiber 6 G., cholesterol - mg, sodium - mg, sugar - G.
Calories 285, total fat 9 G., saturated fats 2 G., proteins 33 G., carbohydrates 20 G., fiber 6 G., cholesterol - mg, sodium - mg, sugar - G.
To prepare this dish, the asparagus and chicken are cut into strips of roughly equal size to create a more appealing stir-fry and make it easier to eat with chopsticks. Freeze the chicken breasts first to make slicing them thin, and marinate them in a mixture of sherry, soy sauce, ginger, and garlic, which adds an exotic Asian flavor. Then, quickly pan-fry the chicken and asparagus and combine them. The flavor is incredible. Serve the stir-fry with steamed rice and enjoy.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 450 g skinless and boneless chicken breasts (about 2 pcs.)
- 2 cloves garlic, crushed
- 5 cm peeled ginger root, cut into thin strips
- 1 tbsp soy sauce
- 1 tbsp. sugar
- 1 tbsp cornstarch + 1 tsp
- 1 and 1/4 teaspoons coarse salt
- 1 tbsp. l. dry sherry
- 3/4 cup canned or homemade chicken broth, low-sodium, or water
- 2 tablespoons of vegetable oil
- 2 bunches of medium-sized asparagus (about 1 kg), cut into 2 cm pieces, tough ends trimmed off
- 1 bunch green onions, thinly sliced
- For serving: white or brown rice
We recommend
Recipes with similar ingredients: chicken breasts, asparagus, ginger root, sherry
Cooking the dish according to the recipe:
- Place the chicken breasts in the freezer for 20-30 minutes, then slice thinly across the grain into strips. In a bowl, combine the chicken strips with half the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, and sherry. Let marinate at room temperature for 15 minutes. Mix the remaining cornstarch into the broth.
- In a large nonstick skillet, heat 1 tablespoon vegetable oil over high heat. Add the asparagus, green onions, remaining garlic, ginger, 1/4 cup water, and 1/4 teaspoon salt. Cook until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet over high heat, then add the remaining 1 tablespoon oil. Add the chicken and cook until lightly browned, about 3 minutes. Return the asparagus to the skillet and stir to heat through. Stir in the reserved cornstarch mixture and bring to a full simmer to thicken. Transfer the chicken and vegetables to a serving platter or divide among 4 plates; serve with rice.
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