Spicy Chicken and Asparagus Stir-Fry
6
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)
Table salt
0.25 tsp
Fresh ginger
1 Tbsp
Garlic
2 clove(s)
Asparagus
0.5 pound(s)
Carrots
1.5 cup(s)
Bell pepper
1 item(s), small
Bell pepper
1 item(s), small
Water
2 Tbsp
Black bean sauce
3 Tbsp
Low sodium soy sauce
1 Tbsp
Chili oil
1.5 tsp
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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