Spicy Chicken-Asparagus Stir-Fry
- Total Time
- 0:34
- Prep
- 0:20
- Cook
- 0:14
- Serves
- 4
- Difficulty
- Easy
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canola oil3 tsp
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uncooked boneless skinless chicken breast1 pound(s), cut into strips
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table salt¼ tsp
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ginger root1 Tbsp, grated peeled fresh
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garlic clove(s)2 medium clove(s), minced
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uncooked asparagus½ pound(s), trimmed and cut into 2-inch lengths
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uncooked carrot(s)1 ½ cup(s), matchstick-cut
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uncooked bell pepper(s)1 item(s), small, small size, red variety, cut into thin strips
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uncooked bell pepper(s)1 item(s), small, small size, yellow variety, cut into thin strips
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water2 Tbsp
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black bean sauce3 Tbsp
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low sodium soy sauce1 Tbsp
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chili oil1 ½ tsp, hot
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unsalted toasted sesame seeds2 tsp
- Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1½ teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes. Transfer to plate.
- Add remaining 1½ teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4–5 minutes.
- Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.
- Per serving: about 1 2/3 cups