Total Time
45mins
Prep 20 mins
Cook 25 mins

Another great way to "hide" asparagus from those who don't like it. (Like some in my family). ;) From Taste of Home.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine 1 tablespoon cornstarch and salt. Add chicken and stir to coat. Cover and refrigerate.
  2. Spray a large nonstick skillet with nonstick cooking spray.
  3. Heat over medium high heat.
  4. Add asparagus; cook, stirring constantly, for 1 minutes. Add pepper, onion, garlic, oyster sauce and sesame oil.
  5. Cook, stirring frequently, until vegetables are crisp-tender; about 3 minutes.
  6. Remove from skillet; set aside.
  7. Put chicken in skillet and cook, stirring frequently, about 5 minutes or until juices run clear. Add chicken broth, 1 tablespoon at a time, if needed to prevent over-browning or sticking. When chicken is cooked, add remaining broth and water chestnuts to skillet.
  8. Combine remaining cornstarch and water; add to skillet. Cook and stir until sauce is thickened.
  9. Return vegetables to skillet and heat.
  10. Serve with cooked rice.

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