Time Required: 1 hour

Chicken/Tofu Asparagus Stir Fry

A healthy alternative for when you're really craving takeout but can't justify it 3 nights in a row.

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Notes:

You can easily substitute some or all of the asparagus for a different vegetable if you prefer; I recommend broccoli, broccolini, bell peppers, or zucchini as good substitutes here, but follow your heart!

The flavor profile of this dish is fairly mild and flexible, allowing you to play with the seasonings as much as you want. I often add a dash of garlic powder, onion powder, turmeric, cayenne, and/or additional coriander or paprika depending on what I'm feeling that day. You can also add soy sauce or hoisin sauce if you want; really the possibilities are endless! If you're adding additional flavors, add them at the very end and taste as you add things.

If you don't have teriyaki sauce on hand, you can substitute the 2 tbsp teriyaki sauce for 1 tbsp soy sauce and 1 tbsp sugar.

Chicken/Tofu Asparagus Stir Fry

Ingredients

  • 1 package boneless, skinless chicken breasts (roughly 1-1.5 lbs)
  • 2 bunches asparagus
  • 1 bunch scallions
  • 3-4 inch piece of fresh ginger
  • 3-4 cloves of garlic
  • 1 tbsp red wine
  • 2 tbsp teriyaki sauce
  • 1 tbsp plus 1 tsp cornstarch
  • rice of your choosing, cooked as directed
  • 1 ½ tsp salt
  • 2 tbsp vegetable or canola oil
  • ¼ cup water
  • ¾ cup low-sodium chicken broth
  • 1 tsp black pepper
  • ½ tsp ground coriander
  • ¼ tsp paprika
  • additional salt and spices to taste

Steps

  1. Place the chicken breast package in the freezer for 20-30 minutes.
  2. While the chicken is in the freezer, slice the asparagus into 1-2 inch pieces, slice the scallions into thin strips or circles, and set both of these aside in a large bowl.
  3. Peel the ginger and slice it into matchstick-sized pieces, press or finely mince the garlic, and set these aside separately.
  4. Remove the chicken breasts from the freezer and slice them against the grain into strips, then slice the strips as needed to create 1-2 inch pieces.
  5. Place the teriyaki sauce, the wine, 1 tsp of cornstarch, 1 tsp of salt, half the ginger, and half the garlic in a medium bowl and stir to combine.
  6. Add the chicken pieces to the teriyaki mixture and toss to coat evenly. Let marinate at room temperature, tossing occasionally, for 15 minutes.
  7. Heat 1 tbsp oil in a large, deep skillet or wok. Add the asparagus, the scallions, the remaining garlic and ginger, the water, and ½ tsp salt, then stir fry until the asparagus is bright but still crisp.
  8. Transfer the asparagus mixture back to its original large bowl, then heat the remaining 1 tbsp oil in the same skillet or wok.
  9. Add the chicken and its marinade to the pan and stir fry until cooked completely through and lightly browned, about 5 minutes.
  10. Return the asparagus mixture to the pan with the chicken and toss to combine and heat through. Stir in the pepper and coriander.
  11. In a small bowl, mix the chicken broth with the remaining 1 tbsp cornstarch, then add that mixture to the pan.
  12. Bring the stir fry to a boil and cook until the sauce thickens.
  13. Season to taste and serve over rice.
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