Chicken, Asparagus & 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 peppers in a savory ginger-garlic sauce
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This quick and flavorful stir-fry combines tender chicken breast with fresh asparagus and sweet red peppers. The dish is elevated by a fragrant marinade of fresh ginger, garlic, and soy sauce, finished with a hint of sesame oil and chili for depth. It&# 226;€™s a perfect weeknight meal that balances protein with crisp vegetables, offering a satisfying crunch and savory umami flavor. Serve over steamed rice or noodles for a complete, home-style dinner that feels light yet hearty. Ideal for busy evenings when you want a nutritious, restaurant-quality meal without the fuss.

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Chicken, Asparagus & 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 chicken breast with fresh asparagus and sweet red peppers. The dish is elevated by a fragrant marinade of fresh ginger, garlic, and soy sauce, finished with a hint of sesame oil and chili for depth. It&# 226;€™s a perfect weeknight meal that balances protein with crisp vegetables, offering a satisfying crunch and savory umami flavor. Serve over steamed rice or noodles for a complete, home-style dinner that feels light yet hearty. Ideal for busy evenings when you want a nutritious, restaurant-quality meal without the fuss.

Ingredients

Directions

  1. Pound the chicken breasts until thin, then slice them crosswise into 1/2-inch strips.
  2. In a bowl, combine the chicken with minced ginger, minced garlic, 2 tablespoons soy sauce, 2 tablespoons sweet port or sherry, and 1 tablespoon sesame oil.
  3. Marinate the chicken mixture for 30 minutes at room temperature.
  4. Trim the tough ends from the asparagus, peel the stalks if thick, and slice into 1-inch diagonal pieces.
  5. Peel and thinly slice the yellow onion into halves, then slice the red bell pepper into 1/4-inch strips.
  6. In a small bowl, blend 1 teaspoon cornstarch with 1/4 cup chicken broth until smooth; set aside.
  7. Heat a wok or large skillet over high heat, adding 1 teaspoon chili oil and 1 tablespoon sesame oil.
  8. Stir-fry the onion and red pepper for 1 minute, then cover and steam for 1 minute until slightly tender.
  9. Remove the vegetables with a slotted spoon and set aside on a plate.
  10. Add the remaining sesame oil to the hot wok, then add the marinated chicken and its liquid.
  11. Stir-fry the chicken over high heat for 2 minutes until cooked through.
  12. Pour in the cornstarch broth mixture, stirring constantly for 1 minute until the sauce thickens and becomes glossy.
  13. Return the vegetables to the wok and toss gently for 30 seconds to combine.
  14. 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, asparagus, red pepper, stir fry, ginger, garlic, soy sauce, sesame oil, quick dinner, weeknight meal, vegetables, protein, healthy, easy recipe, asian inspired, wok, rice bowl, light dinner, family friendly, fresh herbs
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