ASPARAGUS CHICKEN STIR-FRY
Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.
Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges
STIR-FRIED CHICKEN WITH ASPARAGUS
The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
- Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
ASPARAGUS CHICKEN STIR-FRY
Make and share this Asparagus Chicken Stir-Fry recipe from Food.com.
Provided by Shawnee TX
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
- In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
- Heat wok or large skillet over medium high heat.
- When hot, add 2 tablespoons of oil.
- Stir fry asparagus for approximately 2 minutes.
- Remove from the wok and keep warm.
- Heat wok to high heat.
- Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
- Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
- Serve over the hot rice.
GINGER CHICKEN ASPARAGUS STIR FRY
This is a delicious stir-fry recipe and a really quick and easy dinner. Although the original recipe calls for asparagus, I have used fresh green beans (cut into 1-inch pieces) in place of the asparagus. The amounts for this recipe serves really only about 3 people, however all ingredients can easily be doubled to serve more. This is delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
- Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
- Dissolve/whisk the cornstarch in chicken broth.
- Heat the oil in a wok or frying pan until hot.
- Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
- Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
- Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
- Sprinkle with toasted sesame seeds.
- Serve over rice or cooked pasta.
Nutrition Facts : Calories 365.4, Fat 17.7, SaturatedFat 2.6, Cholesterol 75.5, Sodium 1804.4, Carbohydrate 19.3, Fiber 5.5, Sugar 5.6, Protein 36.1
CHICKEN ASPARAGUS STIR-FRY
This is easy and flavorful -- a family favorite! We serve it over steamed brown rice. Healthy and filling.
Provided by Peprich
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 T. sesame oil and 1 T. cooking oil in wok. Add chicken; sprinkle with ginger. Stir-fry; remove and keep warm.
- Heat 1 T. sesame oil in wok. Add black bean sauce and garlic. Stir-fry 1 minute. Add asparagus and onions; stir-fry 3-4 minutes. Add broth; cover and steam 5 minutes, until tender.
- Return chicken to wok. Mix soy sauce with cornstarch. Pour into wok and stir to thicken mixture.
Nutrition Facts : Calories 527.4, Fat 35.1, SaturatedFat 7, Cholesterol 92.8, Sodium 1515.5, Carbohydrate 14.9, Fiber 5.5, Sugar 4.3, Protein 40.7
SPICY STIR-FRY CHICKEN AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
- In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
- Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
- Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams
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