Ingredients
- 250 grams boneless, skinless chicken breast or thigh
- 250 grams asparagus
- 3 cloves garlic, minced
- 1 onion, sliced
- 2–3 tablespoons neutral cooking oil
- Salt, to taste
- Chicken Marinade:
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- ¼ teaspoon baking soda
- Stir Fry Sauce:
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
Instructions
- Slice the chicken breast thinly and mix with soy sauce, sesame oil, cornstarch, and baking soda. Let marinate for at least 15 minutes.
- Snap off the woody ends of the asparagus and slice the rest diagonally. Halve any thick pieces. Mince the garlic and slice the onion, separating the layers.
- Heat a bit of oil in a pan or wok over medium-high heat. Add the asparagus and stir fry for 1 minute. Sprinkle with a pinch of salt, then add the onion and stir fry for another minute. Remove from the pan and set aside.
- In the same pan, heat more oil. Sear the marinated chicken on one side, then add minced garlic and cook until the chicken is about 80% cooked through.
- Add the pre-cooked asparagus and onions back into the pan. Pour in the stir fry sauce ingredients and toss everything together until well coated and glossy.
- Drizzle with a little sesame oil before turning off the heat. Serve hot.
Notes
- For a thicker sauce, mix cornstarch with water and add near the end of cooking.
- Use oils with high smoke points such as vegetable, canola, or peanut oil.
- Add chili flakes, fresh chilies, or chili oil if you prefer a spicy version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 5g
- Sodium: 1203mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
