Chicken provencal stir-fry
3
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Tarragon has a distinct anise-like flavor that pairs nicely with the asparagus, cherry tomatoes, and shallots and gives this skillet dish a definitive Fresh panache. Feel free to experiment with fresh basil or oregano, though. Always add the herbs towards the end of cooking so that the flavor isn’t diminished. We’ve used peanut oil which adds a nutty element but olive oil would taste delicious too if that’s what you have in your pantry. For a hearty accompaniment, you could serve this with roasted or mashed potatoes or to keep it simple warm bread would also make a fine addition.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s), cut into ¼-inch-thick, bite-size slices
Jarred minced garlic
1 Tbsp
White wine
¼ cup(s), divided
Cornstarch
2 tsp, divided
Table salt
1 tsp, divided
Black pepper
¼ tsp, freshly ground
Peanut oil
2 Tbsp, divided
Fat free chicken broth
¼ cup(s)
Shallot
2 small, thinly sliced
Asparagus
2 cup(s), cut into 2-inch lengths
Cherry tomatoes
1 cup(s), halved
Fresh tarragon
2 Tbsp
Instructions
1
In a medium bowl, combine chicken, garlic, 1 tablespoon of wine, 1 tsp of cornstarch, 1/2 tsp of salt and pepper. Stir in 1 teaspoon of oil. In a small bowl, combine broth, remaining 3 tablespoons of white wine, 1 teaspoon cornstarch, and 1 tablespoon cold water.
2
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon of oil. Add shallots and stir-fry 10 seconds or until fragrant. Push shallots to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
3
Swirl in remaining 2 teaspoons oil. Add asparagus, tomatoes, sprinkle on remaining 1/2 teaspoon salt, and stir-fry 1 minute or until asparagus is bright green. Add tarragon, swirl in broth mixture and stir-fry 1 to 2 minutes or until chicken is cooked through and sauce has thickened. Yields 1 1/4 cups per serving.
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