Chicken, Asparagus And Red Pepper

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Servings: 4 Difficulty: Advanced
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A vibrant stir-fry featuring tender chicken, crisp asparagus, and sweet red peppers in a savory ginger-garlic sauce
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This quick and flavorful stir-fry combines tender slices of chicken breast with crisp-tender asparagus and sweet red bell peppers. The dish is elevated by a rich, aromatic sauce infused with fresh ginger, garlic, soy sauce, and a hint of sherry. It offers a perfect balance of textures and bold Asian-inspired flavors that come together in minutes. Ideal for a busy weeknight dinner or a light yet satisfying meal, this recipe brings restaurant-quality taste to your home kitchen. Serve it over steamed rice for a complete, comforting plate that the whole family will love.

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Chicken, Asparagus And Red Pepper

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 261.8

Description

This quick and flavorful stir-fry combines tender slices of chicken breast with crisp-tender asparagus and sweet red bell peppers. The dish is elevated by a rich, aromatic sauce infused with fresh ginger, garlic, soy sauce, and a hint of sherry. It offers a perfect balance of textures and bold Asian-inspired flavors that come together in minutes. Ideal for a busy weeknight dinner or a light yet satisfying meal, this recipe brings restaurant-quality taste to your home kitchen. Serve it over steamed rice for a complete, comforting plate that the whole family will love.

Ingredients

Directions

  1. Pound the chicken breasts to an even thickness, then slice them crosswise into 1/2-inch wide strips.
  2. In a bowl, combine the ginger, minced garlic, 2 tablespoons soy sauce, 2 tablespoons sweet sherry (or Madeira), and 1 tablespoon sesame oil to create the marinade.
  3. Add the chicken strips to the marinade, toss to coat evenly, and let sit for 30 minutes at room temperature.
  4. Trim the tough woody ends from the asparagus spears, peel the lower halves if fibrous, and cut into 1-inch diagonal pieces.
  5. Peel and halve the yellow onion, then slice it thinly.
  6. Core, seed, and slice the red bell pepper into 1/4-inch wide strips.
  7. In a small bowl, blend 1 teaspoon cornstarch with 1/4 cup chicken broth until smooth; set aside.
  8. Heat a wok or large skillet over high heat until very hot.
  9. Add 1 teaspoon chili oil and 1 tablespoon sesame oil to the wok, swirling to coat the bottom.
  10. Add the onion and red pepper slices; stir-fry for 1 minute until slightly softened.
  11. Cover the wok and let the vegetables steam for 1 minute to retain crispness.
  12. Transfer the cooked vegetables to a plate and set aside.
  13. Add the remaining sesame oil to the hot wok.
  14. Pour in the marinated chicken and all remaining marinade liquid.
  15. Stir-fry the chicken over high heat for 2 minutes, or until cooked through and lightly browned.
  16. Pour in the cornstarch-broth mixture, stirring constantly for about 1 minute until the sauce thickens and becomes glossy.
  17. Return the vegetables to the wok and toss everything together for 30 seconds to heat through.
  18. Serve immediately over fluffy boiled rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 261.8kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.2g6%
Cholesterol 96.5mg33%
Sodium 92.5mg4%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 38.4g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stir fry, asparagus recipe, red pepper, ginger garlic sauce, quick dinner, healthy main, wok cooking, soy sauce marinade, sesame oil, weeknight meal
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