Stir Fry
Swap the chicken for beef or shrimp. Swap the asparagus for broccoli or green beans. This adaptable stir fry sauce is great when you need to clean out your fridge or want a quick weekday dinner in 20 minutes or less.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
2 SKINLESS CHICKEN BREASTS, CUT IN BITE SIZE
1 BUNCH OF ASPARAGUS, TRIMMED AND CUT IN THIRDS
1 TBSP SOY SAUCE
1 TBSP SUGAR
1 TBSP SHAOXING WINE (OR COOKING WINE)
1 TBSP GARLIC, MINCED
1 TSP GINGER, MINCED
1 TBSP SESAME OIL
1/2 TSP PEPPER
1/2 TSP SALT
1 TBSP CORN STARCH
1/2 CUP CHICKEN BROTH (OR WATER)
Instructions
Marinate meat with soy sauce, sugar, shaoxing wine, garlic, ginger, sesame oil, and pepper for 15 minutes.
While waiting, drizzle oil in an pan and cook the asparagus with salt for a few minutes on high. Set aside. Cooked the marinated meat for about 5 minutes, stirring occasionally until browned. Add the asparagus back in, mix the corn starch and broth in a bowl and pour it over. Cook and stir until thickened.
Serve with rice and some Sriracha!