Chicken provencal stir-fry
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into ¼-inch-thick, bite-size slices
¼ cup(s), divided
2 tsp, divided
1 tsp, divided
¼ tsp, freshly ground
2 Tbsp, divided
Fat free chicken broth
2 small, thinly sliced
2 cup(s), cut into 2-inch lengths
Fresh cherry tomato(es)
1 cup(s), halved
- 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.