Chicken and Asparagus Stir-Fry

Although delicate to handle, asparagus is a nice complement to your chicken stir-fry. Oyster sauce and sesame oil provide unique flavors that don’t undercut the soy sauce.
Although delicate to handle, asparagus is a nice complement to your chicken stir-fry. Oyster sauce and sesame oil provide unique flavors that don’t undercut the soy sauce.

Chicken and Asparagus Stir-Fry

Prep Time
15

MINUTES

15 minutes
Cook Time
15

MINUTES

15 minutes
Serves
4

Calories
290

  • Calories290
  • Total Fat11 g
  • Cholesterol80 mg
  • Sodium1070 mg
  • Total Carbohydrate19 g
  • Protein29 g

Ingredients

  • 6 Fresh Boneless Skinless Chicken Thighs

  • 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

Cooking Instructions

  • 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.

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