Chicken-Asparagus Stir-Fry
A quick and flavorful chicken and asparagus stir-fry with mushrooms, seasoned with soy sauce, sherry, and cornstarch, perfect for a healthy weeknight dinner.
Ingredients
Instructions
- In a small bowl, combine cornstarch, dry sherry, soy sauce, and chicken broth. Set aside.
- Heat oil in a wok or large skillet.
- Add garlic and chicken strips; cook for 1 minute.
- Lift the chicken from the pan and set aside.
- Add mushrooms, green onions, and asparagus to the pan; stir-fry for 1 minute.
- Return the chicken to the pan along with the garlic mixture and broth mixture.
- Cook until the broth thickens and coats the ingredients.
- Serve hot over rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of sesame oil to the wok while cooking. You can substitute the chicken with tofu or shrimp for a different protein option. If you prefer a spicier kick, add red pepper flakes or sliced fresh chili peppers. Make sure to partially cook the asparagus so it retains some crunch in the stir-fry.
Serving Suggestions
Serve this Chicken-Asparagus Stir-Fry over steamed jasmine or brown rice for a complete meal. It pairs beautifully with a light side salad or some crispy spring rolls. For a more substantial dinner, consider serving alongside Chicken Lo Mein or other favorite Chinese recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, adding a splash of water or broth to keep it moist. Alternatively, you can microwave it in short bursts, stirring in between, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Asparagus Stir-Fry contains roughly 1924 calories, with 46g protein, 15g carbohydrates, and 190g fat. It is an excellent source of protein (92% of the Daily Value), vitamin D (78% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely before cooking. This ensures even cooking and helps prevent the chicken from becoming tough. Simply place the chicken in the refrigerator overnight to thaw or use the defrost function on your microwave.
What can I substitute for the soy sauce?
If you're looking for a gluten-free option, you can substitute soy sauce with tamari or coconut aminos. For a lower-sodium alternative, opt for low-sodium soy sauce. If you want a different flavor profile, consider using teriyaki sauce, but adjust the sweetness in the dish accordingly.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C). It should be no longer pink in the center and the juices should run clear. Using a meat thermometer is the best way to ensure it's perfectly cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).