Spicy Stir-Fry Chicken And Asparagus

By Moira Hodgson

Updated October 11, 2023

Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(100)
Comments
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Featured in: FOOD; In Tight Quarters, One-Dish Meals

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Ingredients

Yield:4 servings

  • 1 pound boneless chicken breast

  • 1 egg white

  • 1 tablespoon cornstarch

  • Coarse salt to taste

  • 1 tablespoon rice wine or dry sherry

  • 1 tablespoon soy sauce

  • ½ cup chicken stock (preferably homemade)

  • 6 tablespoons peanut or vegetable oil

  • 1 clove garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 3 scallions, sliced

  • ¾ pound asparagus, sliced on the bias in 1 ½-inch pieces

  • 1 tablespoon chili paste

  • 1 teaspoon sesame oil

  • 2 tablespoons fresh coriander leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 84 milligrams cholesterol; 384 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 26 grams fat; 2 grams fiber; 660 milligrams sodium; 30 grams protein; 3 grams sugar

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.

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Preparation

  1. 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.

  2. Step 2

    In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.

  3. 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.

  4. 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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Ratings

4 out of 5
100 user ratings
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Comments

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VirtualAmyk

agree. But I didn’t find it salty, just needed more flavors. I doubled the sauce, skipped the chili garlic paste. I would triple the garlic. I already had a generous amount of ginger. I was looking for Madame Wong’s recipe and AI found this one. White pepper might be a nice addition. Probably I’d add onion at the beginning with the garlic and ginger too, and save the scallions for last. Agree with the comment on not deep frying the chicken. I cooked the ginger and garlic, added the asparagus when the chicken was almost cooked. My asparagus was super thin. If it had been thick, I would have cooked it before the chicken and pushed it to the sides of the pan when adding the chicken.

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.

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