Easy Chicken & Asparagus Stir Fry | Healthy & Delicious Dinner Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener.

Cut off the tough ends of the asparagus, about 3/4 inch from the bottom.

Chop the asparagus into sections at a steep angle for presentation.

Break apart a whole head of garlic and shell 4-5 cloves by gently patting them to remove the paper.

Slice the chicken breasts thinly against the grain, ensuring even thickness for cooking.

Trim excess fat from the chicken as needed.

Prepare a marinade with rice wine, soy sauce, and a dusting of baking soda to tenderize the chicken.

Mix the marinade with the chicken until well coated and let it sit to marinate.

Heat vegetable oil in a 14-inch carbon steel wok over a butane burner until hot.

Add the marinated chicken to the wok and stir-fry until cooked through and no longer pink, about 5-7 minutes.

Remove the chicken from the wok and set aside.

In the same wok, add the prepared asparagus and stir-fry until tender-crisp, about 3-4 minutes.

Return the cooked chicken to the wok with the asparagus and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens