Adapted from a recipe published by Cooks Illustrated
Gingery Chicken w/Asparagus Stir Fry
This recipe calls for “silkening” the chicken with an oil-cornstarch slurry which makes it exceptionally tender.You may skip this process and just use the chicken without the marinade and slurry,but I strongly suggest trying it out if you have the time.
INGREDIENTS
Chicken for Stir-Fry
1/4
|
cup soy sauce
|
1/4
|
cup dry sherry
|
1
|
cup water
|
1
|
pound boneless,skinless chicken breast,trimmed of excess and sliced thin into 2-inch-long pieces
|
2
|
tablespoons toasted sesame oil
|
1
|
tablespoon cornstarch
|
1
|
tablespoon flour
|
Stir-Fry
1/2
|
cup low sodium chicken broth
|
1/4
|
cup dry sherry
|
2
|
tablespoons soy sauce
|
2
|
tablespoons oyster sauce
|
1
|
teaspoon toasted sesame oil
|
1
|
tablespoon cornstarch
|
2
|
teaspoons granulated sugar
|
1/2
|
teaspoon red pepper flakes
|
8
|
teaspoons minced fresh ginger (@ 3 inch piece),divided use
|
2
|
medium cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
|
peanut oil or vegetable oil
|
|
1
|
pound asparagus,trimmed and cut on bias into 1&1/2 inch lengths
|
1
|
small red bell pepper, cut into 1/4-inch strips
|
INSTRUCTIONS
SERVES 4 AS A MAIN DISH WITH RICE
To make the chicken easier to slice, freeze it for 20 minutes, until it is firm but not frozen.
Prepare the stir-fry ingredients while the chicken marinates.
1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
2. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.
3. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch, sugar, pepper flakes, and 4 teaspoons ginger in small bowl; set aside. Combine remaining 4 teaspoons ginger, garlic, and 1 teaspoon peanut oil in small bowl; set aside.
4. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.
5. Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add asparagus and red bell pepper; stir-fry until beginning to brown, about 1 minute.Cover and continue to cook until asparagus is tender crisp,1-3 minutes more,reducing heat if vegetables are browning too quickly.
Push vegetables to sides of skillet to clear center; add garlic/ginger mixture to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into vegetables,about 30 seconds longer. Return chicken to skillet. Whisk sauce to recombine, then add to skillet; reduce heat to medium and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to serving platter and serve immediately.
