Stir-Fried Chicken with Asparagus and Mushrooms

A stir-fried dish is one of my quick and healthy meals. I am introducing here another recipe for stir-frying. Asparagus and mushrooms go well together in this dish. I have posted quite a lot of stir-fried dishes on my blog, and this one will make a wonderful recipe contribution to my collection of stir-fry dishes.

Ingredients:
1/2 lb. chicken breasts, sliced
1/4 tsp salt
1/4 tsp black pepper
1 tbs cornstarch
1 tbs cooking wine

Sauce ingredients:
2 tsp soy sauce
1/4 tsp salt
1 tbs rice wine vinegar
1 tsp sesame oil
1 tsp sugar
1/2 cup chicken broth

Vegetable ingredients:
1 lb. asparagus, trimmed and cut into 2 inch slices
1 cup white button mushrooms, sliced
1 tbs fresh ginger, minced
2 tsp minced garlic

 Oil for stir-frying

Other ingredients:
Chopped chives , basils
White rice

Directions:
Combine salt, pepper, cornstarch, and cooking wine in a bowl. Stir in chicken and marinade for a few hours.
Combine the sauce ingredients in a bowl and set aside.
Bring a pot of water to boil and blanch the asparagus for a couple of minutes. Drain asparagus under running cold water to stop the cooking.

 

 

Heat a wok over high heat. Add oil and swirl the wok around to distribute the oil evenly. Add chicken and cook for a few minutes or until chicken is no longer pink.

Add ginger and garlic. Cook until fragrant. Add mushrooms and cook for a few minutes.

 Add some sauce to the mushrooms. Cook the mushroom until soft. Add asparagus, and sauce.

 Stir all together to mix with sauce.

Cook until the sauce thickens. Add chopped chives. Pour onto a serving plate and serve with rice.