Asparagus and Ginger Chicken Stir-fry Recipe


3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch plus 1 teaspoon
1 pound boneless skinless chicken breasts (about 2 breasts)
1 bunch scallions (white and green parts), thinly sliced
1 1/4 teaspoons kosher salt
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks

Serving suggestion: Brown or white rice


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