Chili Chicken With Asparagus Recipes

CHICKEN & ASPARAGUS STIR-FRY

Steps:

• In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
• Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
• Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
• Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
• Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
• Taste for seasoning and add additional salt to taste if needed. Serve over rice.

CHILI CHICKEN WITH ASPARAGUS

Steps:

• Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
• Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
• Heat a wok over high heat until hot. Add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat with 2 teaspoons peanut oil and remaining chicken.
• Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute or until heated through. Add bok choy leaves. Stir-fry for 15 seconds or until leaves wilted. Serve.

CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY

Steps:

• Combine the first eight ingredients in a glass bowl, add the chicken, mix.
• Cover and refrigerate for several hours or overnight.
• Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
• Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
• Now drain the chicken from the marinade, reserve the marinade.
• Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
• Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
• Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
• Transfer to a serving dish and sprinkle on the green onions….

ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE

Steps:

• For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
• Add chicken; stir to coat well. Let stand 30 minutes.
• Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
• Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
• Peel onion, cut into 8 wedges. Separate wedges; set aside.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
• Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
• Heat remaining 1 tablespoon vegetable oil in wok.
• Add onion and asparagus; stir-fry 30 seconds.
• Add water and cover.
• Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
• Return chicken to wok.
• Stir chicken broth mixture; add to wok with black bean mixture.
• Cook until sauce boils and thickens, stirring occasionally.
• Serve over or with rice.