Chicken and Asparagus Stir-Fry
- Total Fat11 g
- Cholesterol80 mg
- Sodium1070 mg
- Total Carbohydrate19 g
- Protein29 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 tablespoon cornstarch
1 can reduced-sodium chicken broth, 14-oz.
2 tablespoon reduced-sodium soy sauce
2 tablespoon oyster sauce
1/2 teaspoon sesame oil, dark (optional)
3 tablespoon vegetable oil
8 ounce fresh asparagus spears, ends trimmed, cut into 2-inch pieces
1 small red bell pepper, cut into thin strips
1 medium onion, sliced
1 clove garlic, finely chopped
1 can water chestnuts, 8-oz. drained and sliced
- Cut chicken into strips. Toss with 1 tablespoon cornstarch in a medium bowl. Combine remaining cornstarch, soy sauce, oyster sauce and sesame oil in small bowl. Set aside. Place all remaining ingredients within easy reach of stovetop.
- Heat 2 tablespoons oil in large nonstick skillet or wok to medium-high. Add chicken and stir-fry 5 minutes or until done (internal temp 170°F). Remove chicken from pan. Add remaining oil to pan; bring to medium-high. Add asparagus, bell pepper, onion and garlic to pan; stir-fry 1 minute. Add broth to pan; cover and cook 4 minutes or until vegetables are crisp-tender. Return chicken to pan. Add water chestnuts. Stir cornstarch sauce mixture and add to chicken and vegetable in pan. Cook 1 minute or until sauce thickens.