Chicken and asparagus stir-fry with basil

Total Time
20 min
11 min
9 min


canned chicken broth

¾ cup(s)

dried sesame seed kernels

1 Tbsp

soy sauce

3 Tbsp


1 Tbsp

canola oil

4 tsp

uncooked boneless skinless chicken breast

1 pound(s), cutlets, cut into thin strips

table salt

¼ tsp

black pepper

¼ tsp

garlic clove(s)

2 medium clove(s), minced

ginger root

1 Tbsp, peeled, minced

uncooked asparagus

1 pound(s), thin, trimmed and cut into 1-inch pieces

uncooked bell pepper(s)

1 item(s), small, red or yellow variety, thinly sliced

uncooked scallion(s)

2 medium, cut into 1-inch pieces


¼ cup(s), chopped


  1. 1 Whisk together broth, soy sauce, and cornstarch in small bowl until smooth.
  2. 2 Heat 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 plate.
  3. 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


Instead of asparagus, you can make this stir-fry with 3 cups of small broccoli florets, sugar snap peas, or cubed eggplant.

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