Ingrédients pour Asparagus Chicken
- 6 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts
- 1 lb asparagus
- Green Onion
- 8 oz sliced mushrooms
- 1/2 cup chicken broth
- 1 tbsp grated fresh ginger
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp garlic powder
- 1 tbsp cornstarch
- 2 tbsp sherry wine
- 3 tbsp soy sauce
- Cooked Rice
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Comment préparer Asparagus Chicken
- Slice 1 lb boneless, skinless chicken breasts into thin strips.
- Heat 4 tbsp vegetable oil in a large wok or skillet over medium-high heat.
- Add chicken strips and stir-fry until cooked through and no longer pink (about 5-7 minutes).
- Remove chicken from pan and set aside, keeping warm.
- Snap off the tough ends of 1 lb asparagus. Split each spear lengthwise, then cut into 1 1/2-inch lengths.
- Add 2 tbsp vegetable oil to the pan. Add 1 medium onion, thinly sliced, and stir-fry for 2 minutes.
- Add asparagus to the pan and stir-fry for another 2-3 minutes until it begins to tenderize.
- Return the cooked chicken to the pan. Add 8 oz sliced mushrooms, 1/2 cup chicken broth, 1 tbsp grated fresh ginger, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp garlic powder, and 2 tbsp soy sauce.
- Cover and simmer for 3 minutes.
- In a small bowl, whisk together 1 tbsp cornstarch, 2 tbsp sherry, and 1 tbsp soy sauce until smooth.
- Stir the cornstarch mixture into the pan. Cook, stirring constantly, until the sauce thickens and boils for about 3 minutes.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
15g
Fat
18g
Carbs
21g
