Recipes

Chicken & Asparagus Stir-fry

A quick and healthy stir-fry featuring tender velveted chicken and crisp-tender asparagus in a savory oyster sauce. Easy to put together in about 25 minutes.

Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients

  • For the chicken & marinade:
    • 12 ounces (340g) chicken breast, thinly sliced
    • 1 tablespoon (15ml) water
    • 1 teaspoon (3g) cornstarch
    • 1 teaspoon (5ml) neutral oil
    • 1 teaspoon (5ml) oyster sauce
  • For the sauce:
    • ½ cup (120ml) water or low sodium chicken stock
    • 2 teaspoons (6g) cornstarch
    • ¼ teaspoon ground white pepper
    • ¼ teaspoon sugar
    • 1 tablespoon (15ml) light soy sauce
    • 1 tablespoon (15ml) oyster sauce
    • ¼ teaspoon (1ml) sesame oil
  • For the stir-fry:
    • 2 tablespoons (30ml) neutral oil, divided
    • 1 clove garlic, minced
    • 1 pound (450g) asparagus, ends trimmed and sliced on a sharp angle into 2-inch pieces
    • 1 tablespoon (15ml) Shaoxing wine

Notes

  • Velveting the chicken with cornstarch, water, oil, and oyster sauce keeps the meat moist and tender
  • Cut asparagus on a sharp diagonal — this shortens the fibers and creates more surface area for the sauce to cling to
  • Choose fresh, medium-thick asparagus that isn't wrinkled or yellowing
  • Can substitute low sodium chicken stock for the water in the sauce
  • Serve over steamed rice
  • Leftovers keep for 3 days in the refrigerator

Instructions

  1. 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.

  2. Meanwhile, in a small bowl, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil. Stir to dissolve the cornstarch and set aside.

  3. Heat your wok over high heat until it just starts to smoke. Add 1 tablespoon of oil to coat the surface. 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.

  4. Add another tablespoon of oil to the wok along with the minced garlic. Cook for 15 seconds, then add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.

  5. Give the sauce mixture a quick stir to re-incorporate the cornstarch. Pour it into the wok and bring to a simmer.

  6. Return the chicken to the wok and stir-fry for another 30 seconds, until the sauce is thick enough to coat a spoon and the asparagus is crisp-tender.

  7. Taste and adjust seasoning with additional salt if needed. Serve immediately over steamed rice.