Chicken & Asparagus Stir-Fry with Basil
5
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 flavors 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. Want to know an easy hack for peeling the ginger root? Hold a piece of ginger root tightly with one hand and use the other hand to scrape the it with edge of spoon. Make it meal by serving over hot rice or noodles.
Ingredients
Canned chicken broth
0.75 cup(s)
Dried sesame seed kernels
1 Tbsp
Soy sauce
3 Tbsp
Cornstarch
1 Tbsp
Canola oil
4 tsp
Uncooked boneless skinless chicken breast
1 pound(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Garlic
2 medium clove(s)
Fresh ginger
1 Tbsp
1 undefined
Bell pepper(s)
1 item(s), small
Uncooked scallion(s)
2 medium
Basil
0.25 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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