Place the chicken breasts in the freezer for 20 to 30 minutes. Once slightly firm, thinly slice them against the grain into strips.
In a bowl, combine the chicken strips with half of the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, and 1 teaspoon salt. Allow it to marinate at room temperature for 15 minutes.
In a separate bowl, mix the remaining cornstarch with the chicken broth or water.
Heat 1 tablespoon of oil in a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, and 1/4 cup of water. Season with 1/4 teaspoon salt. Stir-fry until the asparagus turns bright green but retains its crunch, approximately 3 minutes. Transfer the veggies to a bowl.
In the same skillet, heat the remaining oil. Add the marinated chicken and stir-fry until it's no longer pink and slightly browned, about 3 minutes.
Return the asparagus mix to the skillet, stirring to combine. Add the reserved cornstarch mixture, bringing it to a boil to thicken the sauce.
Serve the stir-fry on a platter or divide among 4 plates. Complement with your choice of rice.
Special Notes & Tips:
- Marination Magic: Allowing the chicken to marinate enhances its flavor, making it more succulent and tasty.
- Veggie Variations: Feel free to add or substitute other vegetables like bell peppers or snap peas for a different twist.
- Rice Recommendation: This dish pairs wonderfully with both brown and white rice. Choose according to your preference.
Ingredients
Directions
Place the chicken breasts in the freezer for 20 to 30 minutes. Once slightly firm, thinly slice them against the grain into strips.
In a bowl, combine the chicken strips with half of the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, and 1 teaspoon salt. Allow it to marinate at room temperature for 15 minutes.
In a separate bowl, mix the remaining cornstarch with the chicken broth or water.
Heat 1 tablespoon of oil in a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, and 1/4 cup of water. Season with 1/4 teaspoon salt. Stir-fry until the asparagus turns bright green but retains its crunch, approximately 3 minutes. Transfer the veggies to a bowl.
In the same skillet, heat the remaining oil. Add the marinated chicken and stir-fry until it's no longer pink and slightly browned, about 3 minutes.
Return the asparagus mix to the skillet, stirring to combine. Add the reserved cornstarch mixture, bringing it to a boil to thicken the sauce.
Serve the stir-fry on a platter or divide among 4 plates. Complement with your choice of rice.