Teriyaki Chicken and Asparagus Stir-Fry
Ingredients
The sauce
-
3
tablespoons
soy sauce or gluten-free soy sauce
-
2
tablespoons
mirin
-
½
tablespoon
honey
-
½
tablespoon
fresh grated ginger
-
1
teaspoon
cornstarch
The main ingredients
-
1½
pounds
skinless chicken breast, cut into ½-inch cubes
-
to taste
Kosher salt
-
1
tablespoon
canola or grapeseed oil, divided
-
12
oz
asparagus, ends trimmed, cut into 2-inch pieces
-
4
cloves
garlic, chopped
Instructions
- Whisk together soy sauce, mirin, honey, ginger, and cornstarch in a bowl and set aside.
- Season the chicken with salt.
- Heat a non-stick wok over medium-high heat and add 1 teaspoon of oil, then cook the asparagus until tender-crisp.
- Add garlic to the asparagus and cook until golden, then set aside.
- Increase heat to high, add another teaspoon of oil, and cook half of the chicken until browned and cooked through, then set aside.
- Repeat with remaining oil and chicken.
- Return everything to the wok, pour the sauce over, and stir until the sauce thickens slightly.
Nutrition Facts (estimated)
Servings
4
Calories
302
Total fat
8g
Total carbohydrates
15g
Total protein
42g
Sodium
531mg
Cholesterol
125mg
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