Ingredients
Scale
- Main Ingredients
- 8 oz (230g) chicken breast, cut into cubes – You can also use boneless, skinless chicken thighs for a juicier texture.
- ½ tablespoon cornstarch – Helps make the chicken more tender and gives the sauce a slight thickness.
- 1 tablespoon oil – Use a neutral oil like vegetable, canola, or avocado oil for stir-frying.
- 2 cloves garlic, minced – Fresh garlic adds depth to the flavor. If you don’t have fresh garlic, use ½ teaspoon garlic powder.
- 1 lb (500g) asparagus, bottom stems trimmed – If asparagus isn’t available, you can substitute it with broccoli, green beans, or snap peas.
For the Sauce
- 1 tablespoon soy sauce – Adds a salty, umami depth. Use low-sodium soy sauce for a healthier option.
- 1 tablespoon oyster sauce – This enhances the savory taste, but if unavailable, use hoisin sauce or an extra splash of soy sauce.
- 4 tablespoons water – Helps dilute the sauce to the right consistency.
- ½ teaspoon sugar – Balances the flavors; you can use honey or maple syrup as alternatives.
- 1 teaspoon cornstarch – Helps thicken the sauce slightly.
- 1 tablespoon Thai sweet chili sauce – Adds a subtle sweetness and mild heat. If you prefer less sweetness, reduce the amount or substitute with sriracha for more spice.
Instructions
- Marinate the Chicken – In a bowl, toss the chicken cubes with cornstarch. This creates a light coating that helps keep the chicken tender when cooked. Set aside.
- Prepare the Sauce – In a small bowl, mix together the soy sauce, oyster sauce, water, sugar, cornstarch, and Thai sweet chili sauce. Stir well until combined, then set aside.
- Heat the Oil – Place a large skillet or wok over medium-high heat. Add the oil and let it heat for about 30 seconds.
- Sauté the Garlic – Add the minced garlic and stir-fry for about 15-20 seconds, just until fragrant. Be careful not to burn it.
- Cook the Chicken – Add the marinated chicken to the skillet. Stir-fry for about 2-3 minutes, or until the chicken turns opaque and is mostly cooked through.
- Add the Asparagus – Toss in the asparagus and stir-fry for about 1 minute, keeping the heat high to maintain a crisp texture.
- Pour in the Sauce – Give the sauce a final stir and pour it into the skillet. Stir everything together to ensure the chicken and asparagus are evenly coated. Cook for another 1-2 minutes, or until the sauce thickens slightly.
- Serve Immediately – Once the sauce has thickened and everything is well coated, remove from heat and serve immediately.
Notes
- How to Know When Chicken is Done: The chicken should be completely white inside with no pink. If you have a meat thermometer, the internal temperature should reach 165°F (75°C).
- Preventing Soggy Asparagus: Stir-fry the asparagus on high heat for only a minute or two. Overcooking will make it mushy. If using a different vegetable, adjust cooking time accordingly.
- Thickening the Sauce: If the sauce is too thin, mix ½ teaspoon of cornstarch with 1 tablespoon of water and add it to the skillet. Stir and let it cook for another 30 seconds to thicken.
- Substituting the Chicken: If you prefer a vegetarian option, use firm tofu or mushrooms instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 5 minutes