Grace Young’s Chicken Fricassee Stir-Fry with Asparagus | F&W Cooks | Food & Wine

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is a common alternative.

Prep the asparagus by removing the tough stalks at the ends by snapping them off where they naturally bend.

Cut the asparagus on the diagonal into pieces.

Trim the ends of the carrots and slice them into quarter-inch thick slices, aiming for one cup total.

Slice the scallions thinly on the diagonal, using the entire scallion.

Mince the garlic, using one tablespoon.

Chop the parsley, using about one tablespoon.

Slice the chicken breasts into bite-sized pieces, about one quarter inch thick.

Marinate the chicken by adding minced garlic, a little dry white wine, one tablespoon of cornstarch, salt, and pepper, mixing until the cornstarch is no longer visible.

Add a little grape seed oil to the chicken and mix.

Prepare the sauce by combining half a cup of chicken broth, two tablespoons of heavy cream, and four teaspoons of cornstarch in a liquid measuring cup, whisking until smooth.

Set up all ingredients in the order they will be used for stir-frying.

Preheat a 14-inch flat bottom carbon steel wok until hot, checking readiness by flicking a drop of water into it.

Add grape seed oil to the preheated wok, swirling it to coat the bottom.

Add the marinated chicken to the wok and let it sear without stirring for a moment until it starts to brown and is no longer raw on the outside.

Add the remaining tablespoon of oil, asparagus, carrot slices, thyme sprigs, and half a teaspoon of salt to the wok.

Stir-fry until the asparagus turns bright green, then re-stir the sauce to mix the cornstarch that has settled.

Swirl the sauce into the wok along the edge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens