CHICKEN AND ASPARAGUS STIR FRY
The good news is, as I was taking inventory of leftover ingredients in the fridge, I realized I had the makings of a stir-fry right in front of me.
INGREDIENTS
- 3/4 cup chicken broth
- salt and pepper to taste
- 1 1/2 teaspoon of sugar
- 2 teaspoons of minced garlic
- 2 teaspoons of sesame oil
- 1 lb asparagus stalks, trimmed and cut into 1 1/2 inch pieces
- 1 tablespoon of vegetable oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon of soy sauce
- 1 teaspoon minced ginger
- 1 tablespoon of cornstarch
INSTRUCTIONS
First, heat vegetable oil in a pan over medium-high heat.
Then, season the chicken with salt and pepper to taste.
Add the chicken to the pan in a single layer. Cook 3-4 minutes per side or until golden brown.
Add the asparagus to the pan and cook 3-4 minutes or until tender.
Add the garlic and ginger and cook for 30 seconds.
In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
Pour the sauce over the chicken and asparagus and bring to a boil. Cook, 1 to 2 minutes or until the sauce thickens, then serve.
Happy Cooking Time.
