May 2024

Stir-Fried Chicken with Asparagus Ingredients 6 tablespoons oyster sauce 1/4 cup low-sodium chicken broth 2 tablespoons dry sherry 1 tablespoon cornstarch 2 teaspoons packed light brown sugar 2 teaspoons toasted sesame oil 2 teaspoons minced garlic (about 3 cloves) 2 tablespoons vegetable oil 1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces Kosher salt 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 2 cups cooked brown rice Directions Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl. Heat a large skillet or wok over medium- high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate. Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice. Photograph by Andrew Purcell 13