Make Chicken and Asparagus Stir-Fry for Dinner Tonight

Directions

• 1. 
     

     Step 

     1

     For the chicken: Toss the chicken, cornstarch, sherry and salt in a bowl until well coated. Add the vegetable oil and toss to coat. Let sit for 15 minutes.

  2. Step 2For the sauce: Whisk the broth, oyster sauce, sherry, cornstarch, soy sauce, sesame oil and sugar in a small bowl until the cornstarch and sugar dissolve.
  3. Step 3For the stir-fry: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken in a single layer; cook 30 seconds without moving, then toss until opaque but still pink inside, 20 to 30 more seconds. Remove to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining chicken; remove to the same plate.
  4. Step 4Add the ginger, garlic and scallion whites to the drippings in the skillet. Stir for a few seconds, then add the asparagus and carrots. Cook, stirring, until crisp-tender, 4 to 5 minutes.
  5. Step 5Stir the sauce well, then add to the skillet. Return the chicken to the pan and toss until the sauce thickens and coats the chicken, 30 seconds to 1 minute. Season with salt, if needed. Serve with rice and garnish with the scallion greens.