Pioneer Woman Chicken and Asparagus Stir Fry

Pioneer Woman chicken and asparagus stir fry takes 40 minutes and tender chicken, thin asparagus and carrots to make a glossy oyster sauce dinner. Try this healthy weeknight chicken dinner for spring family meals, easy lunch prep or date night, since it's one-pan and ready fast.

Slice the chicken thin and let it sit in the cornstarch coating for 15 minutes, because that coating keeps every piece silky. Skip it and the chicken turns dry and tough once it hits the hot skillet.

Cooking the chicken in two small batches for under a minute each, then returning it at the very end, keeps it tender instead of rubbery. The sauce also gets a splash of toasted sesame oil and oyster sauce, so it clings to every piece without any bottled stir-fry mix.

Pioneer Woman Chicken and Asparagus Stir Fry

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

40

minutes

Cooking time

10

minutes

Calories

366

kcal

Silky coated chicken and crisp-tender asparagus and carrots get tossed in a glossy ginger-garlic sauce. Everything cooks fast over high heat, so the vegetables stay bright and snappy.

Ingredients

• 1/2 lb. pounds skinless, boneless chicken breasts, sliced 1⁄4 inch thick
  

• 1 tbsp. cornstarch
  

• 2 tsp. dry sherry
  

• 1/2 tsp. kosher salt vegetable oil
  

• 1 tbsp. vegetable oil
  

• 1/2 c. low-sodium chicken broth
  

• 2 tbsp. oyster sauce
  

• 1 1/2 tsp. cornstarch
  

• 1 tsp. soy sauce
  

• 1 tsp. toasted sesame oil
  

• 1/2 tsp. sugar
  

• 2 tbsp. vegetable oil
  

• 1 tbsp. minced fresh ginger
  

• 3 garlic cloves, minced
  

• 2 scallions, sliced, white and green parts separated
  

• 1 lb. thin asparagus, ends trimmed, cut into 2-inch pieces
  

• 2 carrots, sliced 1⁄4 inch thick
  

• Kosher salt, to taste
  

• Cooked white rice, for serving
  

Directions

• Coat the chicken: Toss 1/2 lb. sliced chicken breast, 1 tbsp. cornstarch, 2 tsp. dry sherry and 1/2 tsp. kosher salt in a bowl until well coated. Add 1 tbsp. vegetable oil, toss again, then let it sit for 15 minutes.
• Mix the sauce: Whisk 1/2 cup low-sodium chicken broth, 2 tbsp. oyster sauce, 1 1/2 tsp. cornstarch, 1 tsp. soy sauce, 1 tsp. toasted sesame oil and 1/2 tsp. sugar in a small bowl. Keep whisking until the cornstarch and sugar dissolve.
• Sear the chicken: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat, then add half of the chicken in a single layer. Cook 30 seconds without moving, then toss for 20 to 30 more seconds until opaque but still pink inside.
• Cook second batch: Move the first batch to a plate. Add the remaining 1 tablespoon oil and repeat with the rest of the chicken, then remove it to the same plate.
• Add the aromatics: Stir 1 tbsp. minced fresh ginger, 3 minced garlic cloves and the white parts of 2 sliced scallions into the drippings in the skillet. Stir for a few seconds before the garlic can burn.
• Cook the vegetables: Add 1 lb. thin asparagus cut into 2-inch pieces and 2 sliced carrots to the skillet. Cook, stirring, for 4 to 5 minutes until crisp-tender.
• Sauce and serve: Stir the sauce well, pour it into the skillet and return the chicken to the pan. Toss for 30 seconds to 1 minute until the sauce thickens and coats everything, then season with kosher salt to taste. Serve over cooked white rice and top with the scallion greens.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of oyster sauce?

Hoisin sauce works as a stand-in, though it's sweeter, so cut the sugar in the sauce. Some brands also make a mushroom-based stir-fry sauce that gives a similar savory depth.

Can I swap the dry sherry?

Shaoxing wine is the closest match and works one-to-one. If you'd rather skip alcohol, use a splash of extra chicken broth, though you'll lose a little of the savory depth.

How long do the leftovers keep?

Store the stir-fry in an airtight container in the fridge for up to 3 days. Reheat it in a hot skillet for a minute or two, since the microwave tends to soften the asparagus.

Can I prep this ahead of time?

Yes, you can slice the chicken, cut the vegetables and whisk the sauce a few hours ahead. Keep each in its own container in the fridge, then the cooking takes just a few minutes.

What's the most common mistake with stir-fry?

Crowding the pan is the biggest one, because the chicken steams instead of searing. That's why cooking it in two batches and keeping the heat high matters here.