Honey Chicken and Asparagus Stir Fry
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon cornstarch
- ⅓ cup chicken broth
- ¼ cup dry white wine or chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon ground mustard
- ⅛ teaspoon ground pepper
- 2 tablespoons vegetable oil
- 2 cups 1-inch pieces asparagus
- 2 medium tomatoes, cut into thin wedges
- 1 can (15 ounces) whole straw mushrooms, drained
- Toss chicken and 1 teaspoon cornstarch. Mix broth, wine, 1 tablespoon cornstarch, soy sauce, honey, mustard and pepper.
- Heat 1 tablespoon oil and stir fry chicken for 4 minutes or until no longer pink in center. Remove chicken and set aside.
- Add remaining 1 tablespoon oil to skillet. Add asparagus and stir fry for about 3 minutes or until asparagus is crisp-tender.
- Add broth mixture; cook and stir until mixture has thickened.
- Add chicken, tomatoes and mushrooms. Cook about 2 minutes or until heated through. Serve over rice.
- Enjoy!
Adapted from Betty Crocker’s “Easy Chinese”
Recipe by Salu Salo Recipes at https://salu-salo.com/honey-chicken-and-asparagus-stir-fry/
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