Stir-Fried Asparagus And Chicken

Course : Chicken
Serves: 4
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3 tablespoons vegetable oil
1 tablespoon peeled minced fresh ginger
2 cloves garlic -- minced
8 ounces boneless -- skinless chicken breasts -- cut into strips (8 to 12)
8 ounces asparagus -- trimmed, cut into
4 ounces bok choy -- quartered
1/2 cup canned vegetable broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon dried crushed red pepper flakes
2 Cup hot cooked white rice

Preparation / Directions:

Heat 2 tablespoons oil in heavy large skillet or wok over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add chicken and stir-fry until almost cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate. Heat remaining 1 tablespoon oil in same skillet or wok over medium-high heat. Add asparagus and stir fry 3 minutes. Add bok choy and stir fry 2 minutes. Mix broth, soy sauce, corn starch and pepper flakes in small bowl until smooth. Add to skillet and bring to boil. Return chicken to skillet. Stir fry until chicken is cooked through, asparagus is crisp-tender and sauce thickens, about 5 minutes. Serve over rice. Prep Time: 15 minutes Cook Time: 15 minutes Makes: 4 servings Asparagus is one of my favorite vegetables because it is so versatile. Here I stir-fry it with chicken and Asian seasonings for an easy and delicious dinner. For a change of pace, medium or large uncooked shelled shrimp may be substituted for the chicken.


Nutritional Information:

462 Calories (kcal); 41g Total Fat; (77% calories from fat); 7g Protein; 20g Carbohydrate; 0mg Cholesterol; 2135mg Sodium

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