Chicken, Asparagus, and Broccoli Stir-Fry |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
George Hendrix of Carbondale, Colorado, writes: My family is usually in a hurry, so dinner has to be on the table fast. The stir-fry doesn't require much preparation and the oyster sauce gives it rich flavor, which means I don't have any trouble getting my teenage boys to eat the vegetables. Ingredients:
2 tablespoons asian sesame oil, divided |
2 garlic cloves, chopped |
2 cups 1 1/2-inch pieces asparagus |
2 cups small broccoli florets |
6 tablespoons low-salt chicken broth, divided |
1 1/4 pounds skinless boneless chicken breast halves, thinly sliced crosswise |
4 large green onions, chopped |
3 tablespoons hoisin sauce |
1 tablespoon oyster sauce |
Directions:
1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
2. Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
3. *Available in the Asian foods section of many supermarkets and at Asian markets.
|
|