Ingredients
For the Chicken & Marinade:
- 12 ounces boneless, skinless chicken breast, thinly sliced
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (like vegetable or canola)
- 1 teaspoon oyster sauce
For the Rest of the Dish:
- ½ cup water or low-sodium chicken stock
- 2 teaspoons cornstarch
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame oil
- 2 tablespoons neutral oil, divided
- 1 clove garlic, minced
- 1 pound asparagus, ends trimmed and sliced on a sharp angle into 2-inch pieces
- 1 tablespoon Shaoxing wine
Instructions
- Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, and 1 teaspoon oyster sauce. Mix well until the liquid is fully absorbed by the chicken. Let it marinate for 15-30 minutes while you prep the other ingredients.
- Prepare the Sauce: While the chicken marinates, whisk together ½ cup water (or stock), 2 teaspoons cornstarch, white pepper, sugar, light soy sauce, 1 tablespoon oyster sauce, and sesame oil in a small bowl. Set aside.
- Sear the Chicken: Heat your wok or a large skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and swirl to coat the pan. Carefully spread the marinated chicken in a single layer. Let it sear undisturbed for about 30 seconds to get a nice crust.
- Partial Cook: Stir-fry the chicken for another 30 seconds, or until it’s about 75% cooked through. Remove the chicken from the wok and set it aside on a plate.
- Cook Aromatics and Asparagus: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and cook for about 15 seconds until fragrant. Add the prepared asparagus slices.
- Stir-Fry Asparagus: Stir-fry the asparagus for 1 minute. Add the Shaoxing wine and continue to stir-fry for another 30 seconds.
- Add Sauce: Quickly re-whisk your premixed sauce to ensure the cornstarch hasn’t settled. Pour the sauce mixture into the wok with the asparagus. Bring the sauce to a simmer; it will thicken quickly.
- Combine & Finish: Return the partially cooked chicken to the wok with the simmering sauce and asparagus. Stir-fry for another 30 seconds, tossing everything together until the chicken is fully cooked and coated in the thickened sauce. The asparagus should be crisp-tender.
- Taste and Serve: Taste the stir-fry and add a pinch of salt if needed. Serve immediately over hot rice.
Notes
- Velveting Chicken: This is the secret to incredibly tender, juicy chicken in stir-fries. Marinating the chicken in cornstarch, liquid (like water or wine), and often a bit of oil creates a protective coating that locks in moisture during high-heat cooking. Don’t skip this step!
- Diagonal Asparagus Cut: Cutting asparagus on a sharp diagonal isn’t just for looks! This technique shortens the tough fibers in the stalk, making the asparagus more tender and pleasant to eat. It also increases the surface area, allowing the delicious sauce to cling better to each piece.
- Make Ahead: You can slice and marinate the chicken up to 24 hours in advance. Keep it covered in the refrigerator. You can also wash and trim the asparagus ahead of time. Prepare the sauce mixture (without the cornstarch if you prefer, adding it just before cooking, though adding it beforehand works fine here) and store it separately in the fridge.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat in a wok or skillet over medium heat, adding a splash of water or stock if needed to loosen the sauce. Avoid overheating, which can make the chicken tough.
- High Heat is Key: Stir-frying requires high heat to cook ingredients quickly and achieve that signature texture. Ensure your wok or pan is hot before adding oil.
- Prep Everything First: The stir-fry process is fast! Have all your ingredients prepped, measured, and ready to go before you start cooking. This is called “mise en place.”
- Choose Fresh Asparagus: Look for firm, bright green stalks with tight tips. Avoid any that look wilted, wrinkled, or yellowing. Medium-thick stalks work well for stir-frying.
- Don’t Crowd the Wok: Cook the chicken in a single layer to sear properly. If you’re making a larger batch, cook the chicken in two batches if necessary. Crowding the pan lowers the temperature and can lead to steaming instead of searing.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course / Dinner
- Method: Stir-fry
- Cuisine: Chinese / Asian
Nutrition
- Serving Size: 1 serving (Nutrition is per serving, based on 4 servings total)
- Calories: 212kcal
- Sugar: 2g
- Sodium: 518mg
- Fat: 11g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 54mg
Keywords: Chicken, Asparagus, Stir-fry, Healthy, Easy, Fast, Weeknight, Velveting, Wok, Chinese, Asian
