Asian cuisine is well loved around the world, and one of the most popular dishes is a stir-fry. Dishes like almond chicken, cashew chicken, Kung Pao chicken, and chicken chop suey, are among the most popular chicken stir-fries.All of us at home love the stir fried recipes. They cook quick, vegetables are still crunchy & retain their taste, texture & shape, the protein & veggies are all cooked in one wok. All I have to do is make some rice & the menu is settled on, everyone being happy with the restaurant style meal. This was a Sunday evening dinner, after we got some bunches of crunchy fresh asparagus. Some quick stir fry brown rice with soy sauce & scallions to go with the the asparagus chicken, & it was as good as eating out! Oh! yes we had the Hot Oil on the side.
Stir Fry Chicken with Asparagus & Almond
Ingredients: (Serves 2-3)
- 2 Chicken Breasts, cut into about 3/4 inch cubes
- 1 Tablespoon Vinegar
- 1.5 Tablespoons Soy Sauce + 1 Teaspoon Soy Sauce
- 1 Tablespoon Ginger Paste
- 2 Tablespoons of Corn Starch/Powder
- 2 Tablespoons Flour
- 2 Tablespoons oil + 2.5 Tablespoons Oil
- 1.5 Cups Asparagus Trimmed & sliced diagonally
- 1/2 Cup Toasted Sliced Almonds
- 1 Medium Onion, chopped roughly
- 2 Stalks of Celery, chopped
- 1 Bell Pepper, sliced
- 5-6 Red Dry Chilli
- White Pepper
- 3 Cloves of garlic minced
- 1 Tablespoon Sesame seed
For the sauce:
- 2 Tablespoons Ketchup
- 2 Tablespoon Tomato Puree
- 1 Tablespoon Hot Sauce, like Sriracha (More or less to taste)
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Corn Starch/Flour
- 1/2 Cup water
Combine Corn Starch/Flour, All purpose flour, Vinegar, 1 teaspoon soy sauce & sauce & pour it on the chicken. Toss the chicken pieces & let it stand in the refrigerator for atleast 3o minutes.
When the chicken is ready, Heat 2 tablespoons of oil, & add the chicken pieces to it for a shallow fry. The corn starch of the coating & the marinade might stick to the pan during this time, do not worry just scrape it off. Stir fry the chicken pieces at high heat till the coating is kind of crusty & done for about 10 -12 minutes. Drain on paper towels & set aside.
To blanch the Asparagus:
Boil 2 cups of water. Drop the asparagus pieces to the boiling water & cook for no more than 1 minute. Keep a bowl of Ice Water ready. Pick up the asparagus with a tong & drop them in the ice water. Drain after 8-10 minutes.
To cook the chicken with the sauce:
Heat the rest of the oil in a wok/pan. Increase the heat to high. Add the sesame seeds & the red dry chilli. When the dry chillies turn dark, add the garlic, onion, celery & stir fry for a couple of minutes till the onions are just soft. Add the bell peppers, the ginger paste, white pepper & salt & toss & quick fry till everything is well combined for about 1 minute.
Add the chicken & stir fry everything together for about 5 minutes.
In the mean time whisk together all ingredients of the sauce. Add the sauce to the chicken & cook till the sauce kind of coats the chicken. Add the asparagus & the almonds & toss to combine.
Serve hot with white/brown rice or fried rice.
A Pretty Bowl, eh!