Ingredients for Bea's Oriental Chicken And Asparagus Stir Fry
- 1 lb boneless skinless chicken breast
- 4 tablespoons oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 lb asparagus spears, trimmed and cut into 1 inch pieces
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 1/4 cup oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
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How to Make Bea's Oriental Chicken And Asparagus Stir Fry
- Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breast cut into bite-sized pieces, 1 minced clove garlic, and 1 teaspoon grated ginger.
- Cook the chicken until browned and cooked through (about 5-7 minutes), stirring occasionally. Remove the chicken from the wok and set aside.
- Add 2 tablespoons of fresh oil to the wok. Add 1 pound asparagus spears, 1 minced clove garlic, and 1 teaspoon grated ginger. Stir-fry for 2-3 minutes until asparagus is bright green and slightly tender.
- Add 1 medium onion, sliced, and 8 ounces of sliced mushrooms. Cook for another 3-4 minutes, until the vegetables are tender-crisp.
- Return the cooked chicken to the wok. Stir in 1/4 cup oyster sauce (or to taste).
- Toss everything together to combine and coat evenly in the sauce. Serve immediately over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
18g
Fat
37g
Carbs
4g
