dinner

Chicken and Asparagus Stir-Fry

15 Mins

4 Servings

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

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.

Directions

1. 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.

2. 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.