I love asparagus and use it often in recipes. Some of my favorites are Shrimp, Orange, and Asparagus Stir-Fry and Asparagus Egg Drop Soup. This week I made a delicious Asparagus and Chicken Stir-Fry with Basil. I loved the addition of basil!
Asparagus and Chicken Stir-Fry with Basil
¾ cup chicken stock
3 Tbsp soy sauce
1 Tbsp cornstarch
4 tsp oil
1 pound of boneless chicken, cut into thin strips
2 garlic cloves, minced
1 Tbsp ginger, peeled and minced
1 pound of asparagus, trimmed and cut into one inch pieces
1 small red pepper, thinly sliced
2 scallions, diced
¼ cup fresh basil
Whisk together the chicken broth, soy sauce and cornstarch in a small bowl and set aside.
Heat your wok or large skillet over medium high heat. Pour in 2 tsp of oil and swirl to coat the pan. Add the chicken and stir-fry until browned and cooked through, about 4 minutes. Remove and set aside.
Heat remaining 2 tsp oil in the same pan and add the garlic and ginger and stir fry until fragrant, about 20 seconds. Add the asparagus, pepper and scallions and stir-fry until the vegetables are crisp tender, about 2 minutes. Return the chicken to the pan. Add the seasoning sauce to the pan and cook, stirring constantly until the mixture bubbles and thickens, about one minute. Remove from heat and stir in the basil. Serve at once.
In case you’ve never used a wok before for your stir-fry here is a helpful graphic for you!