Entrée: United States – Classic Chicken and Asparagus Stir-Fry

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) boneless, skinless chicken breast
1 lb (450 g) asparagus, trimmed and cut into 2-inch (5.08 cm) pieces
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) sesame oil
1 tbsp (8 g) cornstarch
1 cup (240 ml) chicken broth
2 cloves garlic, minced
1 tbsp (6 g) fresh ginger, grated
2 tbsp (30 ml) vegetable oil
3 green onions, sliced

Show original ingredient measurements

1 lb (450 g) boneless, skinless chicken breast
1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) sesame oil
1 tbsp (8 g) cornstarch
1 cup (240 ml) chicken broth
2 cloves garlic, minced
1 tbsp (6 g) fresh ginger, grated
2 tbsp (30 ml) vegetable oil
3 green onions, sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Slice the chicken**: Cut the chicken breast into thin strips. In a small bowl, combine 2 tablespoons (30 ml) of soy sauce and 1 teaspoon (5 ml) of cornstarch. Add the chicken and toss to coat. Marinate for 10 minutes.
2. **Prepare the sauce**: In a separate bowl, mix 1/4 cup (60 ml) chicken broth, 2 tablespoons (30 ml) soy sauce, 1 teaspoon (5 ml) sesame oil, and 1 teaspoon (5 ml) cornstarch.
3. **Cook the chicken**: Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 4-5 minutes. Remove and set aside.
4. **Stir-fry the asparagus**: In the same skillet, add another tablespoon of vegetable oil. Add 2 minced garlic cloves, 1 teaspoon (5 ml) grated ginger, and the asparagus pieces. Stir-fry for 3-4 minutes until the asparagus is tender-crisp.
5. **Combine everything**: Return the chicken to the skillet, add the sauce, and cook for an additional 2 minutes until everything is well coated and heated through.
6. **Serve**: Garnish with sliced green onions and serve hot, preferably over steamed rice. Enjoy!

1. **Slice the chicken**: Cut the chicken breast into thin strips. In a small bowl, combine 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Add the chicken and toss to coat. Marinate for 10 minutes.
2. **Prepare the sauce**: In a separate bowl, mix 1/4 cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch.
3. **Cook the chicken**: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 4-5 minutes. Remove and set aside.
4. **Stir-fry the asparagus**: In the same skillet, add another tablespoon of vegetable oil. Add 2 minced garlic cloves, 1 teaspoon grated ginger, and the asparagus pieces. Stir-fry for 3-4 minutes until the asparagus is tender-crisp.
5. **Combine everything**: Return the chicken to the skillet, add the sauce, and cook for an additional 2 minutes until everything is well coated and heated through.
6. **Serve**: Garnish with sliced green onions and serve hot, preferably over steamed rice. Enjoy!