Recipe by Reddyrat
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.
Top Review by anonymous23
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.
- 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
Directions See How It's Made
- 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.