ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE
This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking and More. NOTE #1 Just so there's no confusion, this recipe uses a prepared Chinese Black Bean Sauce, NOT your regular black beans. This can be found with the ethnic foods at your local grocer, usually where you find soy sauce, etc. This is also where you'll find the hot chili paste; my preference is Sombel Oelek NOTE #2 Prep time includes 30 minute marinating time.
Provided by Debi9400
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
- Add chicken; stir to coat well. Let stand 30 minutes.
- Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
- Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
- Peel onion, cut into 8 wedges. Separate wedges; set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
- Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
- Heat remaining 1 tablespoon vegetable oil in wok.
- Add onion and asparagus; stir-fry 30 seconds.
- Add water and cover.
- Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
- Return chicken to wok.
- Stir chicken broth mixture; add to wok with black bean mixture.
- Cook until sauce boils and thickens, stirring occasionally.
- Serve over or with rice.
CHICKEN & ASPARAGUS STIR-FRY
This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!
Provided by Sarah
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- 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.
- 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.
Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ASIAN STYLE CHICKEN STRIPS WITH ASPARAGUS
This chicken is delicious and easy to make!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 25m
Number Of Ingredients 10
Steps:
- 1. Place all of the ingredients for the marinade in a bowl; add the chicken cover and place in the refrigerator for at least one hour or more. Heat a large griddle or frying pan and place the chicken strips on the pan. Do not overcrowd the pan. When the chicken is golden on one side flip and continue to cook on the other side. The cooking time will depend on the thickness of the chicken slices.
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
ASIAN ASPARAGUS
The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2" pieces.
- Heat oil in wok or large skillet (high heat).
- Add asparagus, stir fry for 1 minute.
- Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
- Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
- Serve immediately.
ASIAN STYLE CHICKEN STRIPS WITH ASPARAGUS RECIPE - (4.2/5)
Provided by ladygourmet
Number Of Ingredients 10
Steps:
- Place all of the ingredients for the marinade in a bowl; add the chicken cover and place in the refrigerator for at least one hour or more. Heat a large griddle or frying pan and place the chicken strips on the pan. Do not overcrowd the pan. When the chicken is golden on one side flip and continue to cook on the other side. The cooking time will depend on the thickness of the chicken slices.
LEMON CHICKEN AND ASPARAGUS STIR FRY
Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.
Provided by Chef Kate
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
- Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Add garlic and fry till softened.
- Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
- Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
- Add marinade and cook until sauce is slightly thickened, about 1 minute.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 526.6, Carbohydrate 8.2, Fiber 2.2, Sugar 2.3, Protein 22.3
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