Chicken and Asparagus Stir-Fry with Basil
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This skillet dish is a smart way to enjoy all the exciting flavours of a classic Asian stir-fry while allowing you to use almost any veggie you already have in your refrigerator. Plus, you can make it in less than 20 minutes from start to finish. Instead of asparagus, you can make this stir-fry with 3 cups of small broccoli florets, sugar snap peas, or cubed eggplant. Make it a meal by serving over hot rice or noodles.
Ingredients
Chicken broth
¾ cup(s)
Dried sesame seed kernels
1 tbsp(s)
Soy sauce
3 tbsp(s)
Cornstarch
1 tbsp(s)
Canola oil
4 tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Garlic
2 clove(s), large
Ginger root
1 tbsp(s)
Asparagus
1 pound(s)
Bell pepper
1 item(s), medium
Uncooked scallions
2 medium
Fresh basil
¼ cup(s)
Instructions
1
Whisk together broth, soy sauce, and cornstarch in small bowl until smooth.
2
Heat a large skillet or wok over medium-high heat until drop of water sizzles in pan. Add 2 teaspoons oil and swirl to coat pan. Add chicken, sprinkle with salt and pepper, and cook, without stirring, 1 minute. Then stir-fry until chicken is cooked through, about 3 minutes. Transfer chicken to a plate.
3
Heat remaining 2 teaspoons oil in same pan. Add garlic and ginger and stir-fry until fragrant, 30 seconds. Add asparagus, bell pepper, and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return chicken to pan. Whisk broth mixture again and add to pan. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Remove from heat and stir in basil. Sprinkle with sesame seeds.
4
Serving size: 1 1/2 cups
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