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Prep 10 mins
Cook 10 mins
This is a great, easy recipe that I found in "The Best Light Recipe" by Cook's Illustrated. If you like sweeter sauces, I'd suggest adding a little more sugar to the sauce. But it tastes terrific as is! Feel free to use other vegetables or other kinds of meat/tofu.
- 3⁄4 lb chicken breast, cut into small pieces
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 3 garlic cloves, minced (1 Tbspn)
- 1 teaspoon oil (vegetable or olive)
- 1⁄2 lb carrot, chopped
- 1 lb asparagus, chopped and tough ends cut off
- 6 tablespoons soy sauce
- 6 tablespoons chicken broth
- 2 tablespoons dry sherry
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- Heat 1 tspn of vegetable or olive oil in a 12-inch non-stick skillet over high heat until just smoking. Add the chicken, soy sauce, and sherry and cook until lightly browned. Transfer chicken to a bowl.
- Add vegetables and cook, stirring occasionally, until crisp-tender (1 to 5 minutes). If you use other vegetables the cooking time may be more or less.
- Add the garlic cloves to the center of the pan and cook until colored and toasty and then mix with the vegetables. Add the chicken back inches.
- Mix all the sauce ingredients and add to the pan. Bring the mixture to a simmer and toss.
Yum! Use chicken broth in place of sherry and doubled the ginger. Also didn't have carrots (my husband used them all in salads, apparently), but did have a yellow bell pepper to use. Nice flavor to the sauce. Will add this to the list of stir-fries I like to make regularly.