Asparagus is in season and very present at the local farmers’ markets. The price varies though, so look around! I would rather buy it from the local farmers at the farmers market than in the store.
I found this recipe, and I wanted to make it right away. Thank you to the blog I found this on. http://www.dinneratthezoo.com/chicken-and-asparagus-stir-fry/
Tim and I really liked this. I know Tim did for sure because he had a second helping. I served this with brown rice.
I did not add the salt when cooking the chicken. I rarely add salt to any meal I make. I figured we got enough sodium from the chicken broth and soy sauce.
I did not have any boneless skinless chicken breasts, so I used thighs instead. That worked out quite well.
Chicken and Asparagus Stir Fry
1 tablespoon vegetable oil
1 lb boneless, skinless chicken breasts cut into 1 inch pieces
salt and pepper to taste
1 lb asparagus stalks trimmed and cut into 1 1/2 inch pieces
2 teaspoons minced garlic
1 teaspoon minced ginger
3/4 cup chicken broth
1 1/2 teaspoon sugar
1 Tablespoon soy sauce
2 teaspoons sesame oil
1 Tablespoon cornstarch
Heat the vegetable oil in a pan over medium high heat. Season chicken with salt and pepper to taste. Add the chicken to the pan in a single layer. Cook for 3 – 4 minutes per side or until browned (mine took a little longer). Add the asparagis to the pan and cook cor 3 -4 minutes or until tender. Add the garlic and ginger and cook for 30 seconds.
In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch. Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1 – 2 minutes or until sauce is thickened.