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Spicy Chicken and Asparagus Stir-Fry

2
Points®
Total Time
34 min
Prep
20 min
Cook
14 min
Serves
4
Difficulty
Easy
Chinese food that is faster than take-out? Yes! This spicy stir-fry is ready and on the table faster that you can place and order and pick it up. Ready in about 30 minutes, this dish features tender chicken and crisp-tender asparagus, bell peppers, and carrots, stir-fried to perfection in a sauce of chili oil, black bean sauce and soy sauce. Chili oil adds a wonderful subtle heat to the dish. Black bean sauce, a combination of fermented black soybeans and spices, is a common condiment in Chinese cooking and adds a combination of flavors including spicy, sweet and salty. Try this over a bed of steamed brown rice to a complete the meal.

Ingredients

Canola oil

3 tsp

Uncooked boneless skinless chicken breast

1 pound(s), cut into strips

Table salt

¼ tsp

Fresh ginger

1 Tbsp, grated peeled fresh

Garlic

2 clove(s), minced

Asparagus

½ pound(s), trimmed and cut into 2-inch lengths

Carrots

1½ cup(s), matchstick-cut

Bell pepper

1 item(s), small, small size, red variety, cut into thin strips

Bell pepper

1 item(s), small, small size, yellow variety, cut into thin strips

Water

2 Tbsp

Black bean sauce

3 Tbsp

Low sodium soy sauce

1 Tbsp

Chili oil

1½ tsp, hot

Unsalted toasted sesame seeds

2 tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Per serving: about 1 2/3 cups

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