Teriyaki Chicken and Asparagus Stir-Fry
With the arrival of spring, it's time to savor the flavors of fresh asparagus, and I plan to enjoy it as much as possible—it's truly one of my top picks for the season! This vibrant vegetable pairs beautifully with chicken in this delicious stir-fry recipe! Recipe title: "Teriyaki Chicken and Asparagus Stir-Fry"
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Ingredients
- 3 tablespoons soy sauce or gluten-free soy sauce
- 1 teaspoon cornstarch
- 1 1/2 pounds skinless chicken breast
- Kosher salt
- 1 tbsp canola or grapeseed oil
- 12 oz asparagus
- 4 cloves garlic
- 2 tablespoons mirin
- 1/2 tablespoon honey
- 1/2 tablespoon fresh grated ginger
Instructions
- 1
In a small bowl, combine the soy sauce, mirin, honey, ginger, and cornstarch, whisking until smooth; set this mixture aside for later use.
- 2
Sprinkle a pinch of salt over the chicken pieces, ensuring they are lightly coated.
- 3
Preheat a large non-stick wok over medium-high heat. Once it’s hot, add 1 teaspoon of oil, followed by the asparagus. Sauté for approximately 6 to 7 minutes until the asparagus is tender yet still crisp.
- 4
Introduce the garlic to the wok and cook until it turns a golden color, which should take about 1 minute. Remove this mixture and set it aside on a plate.
- 5
Raise the heat to high, then pour in another teaspoon of oil and add half of the chicken. Sear the chicken until it’s browned and fully cooked, about 4 minutes per side.
- 6
Take the chicken out of the wok and set it aside. Repeat the process with the remaining oil and chicken.
- 7
Return all the ingredients to the wok, pour the prepared sauce over the mixture, and stir for about 30 to 60 seconds until the sauce begins to thicken slightly.