Spicy Stir-Fry Chicken And Asparagus
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound boneless chicken breast
- 1egg white
- 1tablespoon cornstarch
- Coarse salt to taste
- 1tablespoon rice wine or dry sherry
- 1tablespoon soy sauce
- ½cup chicken stock (preferably homemade)
- 6tablespoons peanut or vegetable oil
- 1clove garlic, minced
- 1tablespoon fresh ginger, minced
- 3scallions, sliced
- ¾pound asparagus, sliced on the bias in 1½-inch pieces
- 1tablespoon chili paste
- 1teaspoon sesame oil
- 2tablespoons fresh coriander leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
384 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 30 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
- Step 3
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.
- Step 4
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.
Tip
- This is good with steamed rice.
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Cooking Notes
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Annette Osterlund
This was messy to cook but delicious
anthony
Too salty even though I did not add any salt and used low sodium soy salt. Otherwise a nice meal. Good with pork loin.
Chodo
Dont' deep fry chicken -- do in wok remove onto a plate and then return to the pan.
Use douban
Reduce amount of oil by about half
Mark
OK, not great. Probably better with cubed (skinless) chicken thighs to reduce dryness. Also found the recipe came out a bit oversalted, so suggest reducing or eliminating salt in the cornstarch/egg white slurry. We blanched asparagus beforehand to ensure proper done-ness after stir fry.
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