One of my favorite food websites/blogs is a site devoted mostly to Asian dishes and cooking, called The Woks of Life. Here is a delicious chicken and asparagus stir-fry recipe that is based on theirs. I think if you try it you will love it!
For the chicken & marinade:
- 12 ounces boneless chicken breast (thinly sliced)
- 1 Tbsp water
- 1 tsp. cornstarch
- 1 tsp. oil (any neutral oil, such as vegetable or canola oil)
- 1 tsp. oyster sauce
For the rest of the dish:
- 1/2 cup water (or low sodium chicken stock)
- 2 tsp. cornstarch
- 1/4 tsp. ground white pepper
- 1/4 tsp. sugar
- 1 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1/4 tsp. sesame oil
- 2 Tbsp oil (any neutral oil, such as vegetable or canola oil)
- 1 clove garlic (minced)
- 1 pound asparagus (end trimmed and sliced on a sharp angle into 2-inch pieces)
- 1 Tbsp Shaoxing wine
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil in a bowl.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.