Chicken and Asparagus Stir-Fry

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

1/2 lb. pounds skinless, boneless chicken breasts, sliced 1⁄4 inch thick

1 tbsp. cornstarch

2 tsp. dry sherry

1/2 tsp. kosher salt vegetable oil

1 tbsp. vegetable oil

1/2 c. low-sodium chicken broth

2 tbsp. oyster sauce

1 1/2 tsp. cornstarch

1 tsp. soy sauce

1 tsp. toasted sesame oil

1/2 tsp. sugar

2 tbsp. vegetable oil

1 tbsp. minced fresh ginger

3 garlic cloves, minced

2 scallions, sliced, white and green parts separated

1 lb. thin asparagus, ends trimmed, cut into 2-inch pieces

2 carrots, sliced 1⁄4 inch thick

Kosher salt, to taste

Cooked white rice, for serving

Directions

For the chicken: Toss the chicken, cornstarch, sherry and salt in a bowl until well coated. Add the vegetable oil and toss to coat. Let sit for 15 minutes.

For the sauce: Whisk the broth, oyster sauce, sherry, cornstarch, soy sauce, sesame oil and sugar in a small bowl until the cornstarch and sugar dissolve.

For the stir-fry: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken in a single layer; cook 30 seconds without moving, then toss until opaque but still pink inside, 20 to 30 more seconds. Remove to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining chicken; remove to the same plate.

Add the ginger, garlic and scallion whites to the drippings in the skillet. Stir for a few seconds, then add the asparagus and carrots. Cook, stirring, until crisp-tender, 4 to 5 minutes.

Stir the sauce well, then add to the skillet. Return the chicken to the pan and toss until the sauce thickens and coats the chicken, 30 seconds to 1 minute. Season with salt, if needed. Serve with rice and garnish with the scallion greens.

Nutrition

• Calories: 366
• Total Fat: 16 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 852 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 30 g