Ingredients for Chicken And Asparagus Stir Fry With Ginger Sauce
- Chicken Breast
- 2 tablespoons soy sauce (plus 2 tablespoons for the sauce)
- Dry Sherry
- 2 cloves garlic (minced)
- Oil
- Carrot
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 1/4 cup chicken broth
- 1 tablespoon honey (or to taste)
- Cornstarch
- Toasted Sesame Oil
- Fresh Ginger
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken And Asparagus Stir Fry With Ginger Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken And Asparagus Stir Fry With Ginger Sauce
- Heat 1 teaspoon vegetable or olive oil in a 12-inch non-stick skillet over high heat until just smoking.
- Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces), 2 tablespoons soy sauce, and 1 tablespoon sherry. Cook, stirring occasionally, until lightly browned (about 5-7 minutes).
- Transfer chicken to a bowl.
- Add 1 pound asparagus (trimmed and cut into 1-inch pieces) to the skillet. Cook, stirring occasionally, until crisp-tender (about 3-5 minutes).
- Add 2 cloves garlic (minced) to the center of the pan and cook until fragrant and lightly golden (about 30 seconds). Stir to combine with the asparagus.
- Return the chicken to the skillet.
- In a small bowl, whisk together 1/4 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon honey (or to taste), and 1/2 teaspoon sesame oil.
- Pour the sauce over the chicken and vegetables.
- Bring the mixture to a simmer, stirring constantly, until the sauce thickens slightly and coats the chicken and vegetables (about 1-2 minutes).
- Serve hot over rice or quinoa.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
43g
Fat
18g
Carbs
8g
