I love a good stir-fry at home. What’s not to love? Veggies, pieces of meat, quick, and it doesn’t weigh you down after eating. I love veggies of all kind but I prefer mine cooked rather than consuming it raw, like a salad. The only drawback about making stir-fry at home is all that spattering. Ugh! I hate getting spattered. I know there are spatter guards out there but I’d rather not add more dishes to wash. Yes, I’m lazy too, in case you haven’t picked up on that.
I used white chicken meat here, but feel free to use chicken thigh meat if that’s what you’re into. This dish is still delicious the next day so your lunch is covered. 🙂 Have a great Tuesday!
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup of dry sherry
- 1 1/2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1 teaspoon of cornstarch
- olive oil for cooking
- 1 bunch of asparagus, sliced 1″ wide on an angle
- 2 cloves of garlic, minced
- salt and pepper to season
- 1 scallion, finely chopped for garnish (optional)
In a medium bowl combine chicken, sherry, soy sauce, honey, sesame oil and cornstarch. Mix everything with your fingers. Refrigerate and let it marinade for 30 minutes.
In a large skillet over medium high heat, add olive oil and chicken. Brown chicken, about 4-5 minutes. Using a slotted spoon, transfer chicken to a clean bowl and set aside.
In the same skillet over medium heat, drizzle some olive oil and add asparagus and garlic. Season with salt and pepper and sauté for about 5 minutes. Add chicken back into the skillet and continue to cook for about 1-2 minutes. Remove from heat and check for seasoning. Serve this over rice and garnish with chopped scallions if desired.