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Quick and Easy Kid Friendly Recipe
Asparagus Chicken Stir Fry Recipe
| Asian | |
| Cook time: 20 Minutes |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1297g | |
| Calories 1140 | |
| Calories from Fat 475 | 42% |
| Total Fat 53.4g | 67% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.57g | |
| Cholesterol 430mg | 143% |
| Sodium 1627mg | 68% |
| Potassium 2779mg | 79% |
| Total Carbs 49.64g | 13% |
| Dietary Fiber 13.8g | 46% |
| Sugars 19.95g | 13% |
| Protein 119.02g | 190% |
Ingredients Convert Measures
- 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
- Heat fry pan then add olive oil. Saute chicken thighs along w/ the diced garlic.
- Once the chicken begins to brown, add soy sauce, black pepper to taste and mix. Then remove from fry pan into a bowl.
- 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.
- 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.
- Mix all the ingredients together, then add the corn starch slurry into the juice of the pan.
- Incorporate all together so that a shiny glaze is coated over the stir fry dish.
