Wok Seared Chicken With Asparagus And Pistachos

ASPARAGUS AND CHICKEN STIR-FRY

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 32m

Yield 4 servings

Categories main-dish

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.


Asparagus and Chicken Stir-fry image

Number Of Ingredients: 13

Ingredients:

  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 2 cloves garlic, minced
  • 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch plus 1 teaspoon
  • 1 1/4 teaspoons kosher salt
  • 1 tablespoon dry sherry
  • 3/4 cup chicken broth, low-sodium canned, or homemade or water
  • 2 tablespoons vegetable oil
  • 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
  • 1 bunch scallions (white and green parts), thinly sliced
  • Serving suggestion: Brown or white rice


ORANGE CHICKEN WITH ASPARAGUS

Great quick recipe for busy week nights.

Recipe From allrecipes.com

Provided by mlreffey

Time 30m

Yield 2

Categories World Cuisine Recipes,Asian

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken, garlic, and red pepper flakes until chicken is no longer pink, 5 to 7 minutes. Add asparagus and cook until bright green and starting to become tender, about 3 more minutes.
  • Whisk soy sauce, honey, orange juice, and orange zest together in a small bowl; pour over chicken. Cook and stir until sauce coats chicken and asparagus, about 1 more minute. Serve over cooked brown rice.


Orange Chicken with Asparagus image

Number Of Ingredients: 9

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 (8 ounce) skinless, boneless chicken breast halves, cut into strips
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 4 cups chopped asparagus
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • 1 orange, zested and juiced
  • 1 cup cooked brown rice


ASPARAGUS NUT STIR-FRY

This pretty side dish is an excellent way to serve one of the first springtime vegetables from our garden. I never have leftovers since everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning. -Margaret Souders Elizabethtown, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 6 servings.

Categories Side Dishes

Steps:

  • In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. , In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat.


Asparagus Nut Stir-Fry image

Number Of Ingredients: 11

Ingredients:

  • 1-1/2 pounds fresh asparagus spears, trimmed
  • 2 tablespoons canola oil
  • 1/4 cup thinly sliced sweet red pepper
  • 1/4 cup coarsely chopped walnuts
  • 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt


WOK-FRIED ASPARAGUS WITH WALNUTS

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Recipe From cooking.nytimes.com

Provided by David Tanis

Time 20m

Yield 4 servings

Categories quick, vegetables, side dish

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  • Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  • Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.


Wok-Fried Asparagus With Walnuts image

Number Of Ingredients: 14

Ingredients:

  • 1 1/2 pounds asparagus, pencil-size or medium
  • 2 tablespoons vegetable oil
  • Salt
  • 1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
  • 1/4 teaspoon five-spice powder
  • 1 teaspoon grated garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon palm sugar or dark brown sugar
  • 1 to 2 bird's-eye chiles, thinly sliced, or use serrano or Fresno chiles
  • 2 teaspoons soy sauce
  • 1/2 cup toasted walnut halves
  • 1 teaspoon toasted sesame oil
  • 3 green onions, slivered
  • Cilantro sprigs, for garnish


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