- 1 pound(s) uncooked boneless skinless chicken breast(s), cut into ¼-inch-thick, bite-size slices
- 1 Tbsp minced garlic
- 1/4 cup(s) white wine, divided
- 2 tsp cornstarch, divided
- 1 tsp table salt, divided
- 1/4 tsp black pepper, freshly ground
- 2 Tbsp peanut oil, divided
- 1/4 cup(s) fat free chicken broth
- 2 small uncooked shallot(s), thinly sliced
- 2 cup(s) uncooked asparagus, cut into 2-inch lengths
- 1 cup(s) fresh cherry tomato(es), halved
- 2 Tbsp fresh tarragon
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.
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.
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.
- Feel free to experiment with fresh basil or oregano. Always add the herbs towards the end of cooking so that the flavor isn’t diminished.