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  • Asparagus Chicken Stir Fry

    2 votes
    Asparagus Chicken Stir Fry
    Cook: 20 min Servings: 1
    by Gene Sakahara and Sam Bozzo
    5 recipes
    >

    Ingredients

    • 2 T. olive oil
    • 2 lbs. boneless, skinless chicken thighs cut into 1 inch squares
    • 2-3 cloves of fresh garlic, finely diced
    • black pepper to taste
    • 1 T. soy sauce
    • ½ cup sherry wine
    • 1 medium onion, sliced
    • 6-8 mushrooms, sliced
    • 2 lbs. of fresh asparagus, washed & sliced diagonally
    • 1 T. Hoisin sauce
    • 1 tsp. sesame oil
    • ½ tsp. Tuong Ot (Asian chili sauce) or to taste
    • 1 T. corn starch mixed w/ ¼ cup of water to make a slurry

    Directions

    1. Heat fry pan then add olive oil. Saute chicken thighs along w/ the diced garlic.
    2. Once the chicken begins to brown, add soy sauce, black pepper to taste and mix. Then remove from fry pan into a bowl.
    3. In the same pan over high heat, pour in sherry and deglaze. Saute onion and mushrooms for a minute or two, then add the asparagus.
    4. As the asparagus begins to cook to a rich green color, return chicken to the pan and add Hoisin, sesame oil and Tuong Ot. Add more soy sauce to taste.
    5. Mix all the ingredients together, then add the corn starch slurry into the juice of the pan.
    6. Incorporate all together so that a shiny glaze is coated over the stir fry dish.

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