Asparagus Chicken Recipe

Ingredients for Asparagus Chicken

• 6 tbsp vegetable oil
• Boneless Skinless Chicken Breast
• 1 lb asparagus
• Green Onion
• Sliced Mushrooms
• Chicken Broth
• 1 tbsp grated fresh ginger
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 1 tbsp cornstarch
• Sherry Wine
• 3 tbsp soy sauce (2 tbsp + 1 tbsp)
• Cooked Rice

How to Make Asparagus Chicken

1. Slice 1 lb boneless, skinless chicken breasts into thin strips.
2. Heat 4 tbsp vegetable oil in a large wok or skillet over medium-high heat.
3. Add chicken strips and stir-fry until cooked through and no longer pink (about 5-7 minutes).
4. Remove chicken from pan and set aside, keeping warm.
5. Snap off the tough ends of 1 lb asparagus. Split each spear lengthwise, then cut into 1 1/2-inch lengths.
6. Add 2 tbsp vegetable oil to the pan. Add 1 medium onion, thinly sliced, and stir-fry for 2 minutes.
7. Add asparagus to the pan and stir-fry for another 2-3 minutes until it begins to tenderize.
8. 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.
9. Cover and simmer for 3 minutes.
10. In a small bowl, whisk together 1 tbsp cornstarch, 2 tbsp sherry, and 1 tbsp soy sauce until smooth.
11. Stir the cornstarch mixture into the pan. Cook, stirring constantly, until the sauce thickens and boils for about 3 minutes.
12. Serve immediately over cooked rice.