Ingredients: |
Ingredients: FOR THE CHICKEN
1boneless, skinless chicken breast (10 to 12 ounces), or 2 smaller chicken breasts (about 6 ounces each), thinly sliced
1½teaspoons cornstarch
½teaspoon baking soda
¼teaspoon sugar
¼teaspoon salt
1teaspoon soy sauce
Black pepper
1tablespoon vegetable oil
1tablespoon egg white (from 1 egg; save the rest for an omelet)
FOR THE STIR-FRY
1tablespoon vegetable oil
¼pound asparagus (4 to 5 medium stalks), cut into 1-inch pieces
6large button mushrooms, quartered (about 4 ounces)
½red bell pepper, sliced
Salt and black pepper
3tablespoons butter
1tablespoon soy sauce
1lemon wedge
Toasted sesame seeds, for serving (optional)
Cooked rice, for serving
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Directions: |
Directions:Step 1
Marinate the chicken: In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper. Add the oil and 1 tablespoon of egg white. Using a spoon, mix until well combined and the chicken appears glossy and velvety. Cover bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.
Step 2
When chicken is marinated, place a colander in your sink. In a saucepan, bring 4 cups of water to a boil. Carefully add marinated chicken to the boiling water. Use tongs or chopsticks to separate the pieces (some egg white may float to the surface). Cook for 90 seconds, then drain the chicken in the colander. Shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).
Step 3
Start the stir-fry: Heat the oil in a large nonstick skillet or wok over medium-high. When the oil is hot (it should flow quickly when you tilt the pan), add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned, about 4 minutes. Transfer chicken from the colander to the skillet and add a pinch of salt and pepper. Stir-fry constantly for 1 minute.
Step 4
Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low. In an empty area of the skillet, add the butter, allowing it to melt and sizzle. Then pour the soy sauce onto the butter and stir to combine. Push the chicken and vegetables into the sauce and stir-fry for 30 seconds. (The sauce should cling to the chicken.)
Step 5
Transfer to a platter and squeeze juice from the lemon wedge over top. Sprinkle with sesame seeds if using. Serve immediately with rice. |
This recipe for Butter-Soy Chicken and Asparagus Stir-Fry is from