Tis’ the season for lighter fare, and I have been on a stir-fry kick lately. One thing that you will notice is absent from my stir-fry’s is broccoli; I am allergic to it. Is that not every child’s wish at one point in their life? To be allergic to a vegetable? Perhaps even broccoli itself?
Well as quirky life would have it, I have developed in my adulthood a complete and utter intolerance to broccoli, which happens to be one of my favorite vegetables to eat. Don’t ask what happens when I eat it, it’s not pretty nor painless and not fit to type about.
So any of the recipes I post feel free to use broccoli. I will just sit here and simmer in jealousy that you can have it.
I also have been on a kick for making sauces at home, I can’t stand the pre-packaged type and with a few basic ingredients that you can keep stocked in your fridge or cupboard, you can create all sorts of fantastic sauces!
This is a very light sauce that allows the flavor of the vegetables to shine through and not be overwhelmed.
2 chicken breasts
red and yellow peppers
1 tsp chicken stock
⅓ cup of water
2 tbsp oyster sauce
1 tbs sesame oil
1 tsp soy sauce
1 tsp ginger
1 tsp brown sugar
Slice up your veggies and with the zucchini, make the chunks either large so they take longer to cook or save them to add near the very end for a quick steam.
Combine all the sauce ingredients and place to the side for now.
Fry your chicken up in the pot until it’s browned, then add in your veggies.
I need a wok. Desperately. It’s on my list to buy ASAP. Cover the pot and steam the food for 3-4 minutes, until the vegetables are tender.
Add in the sauce and stir until the sauce thickens up.
Serve over rice or noodles, we tried angel hair pasta with this one and it is absolutely fantastic!
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Chicken Asparagus Stirfry
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 2 chicken breasts
- 1 red pepper
- 1 yellow pepper
- 12 asparagus
- 1 zucchini
- 1 onion
- 1 teaspoon chicken stock Sauce
- 1/3 cup water
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon ginger
- 1 teaspoon brown sugar
- Slice up your veggies and with the zucchini, make the chunks either large so they take longer to cook or save them to add near the very end for a quick steam.
- Combine all the sauce ingredients and place to the side for now.
- Fry your chicken up in the pot until it's browned, then add in your veggies. Cover the pot and steam the food for 3-4 minutes, until the vegetables are tender.
- Add in the sauce and stir until the sauce thickens up.
- Serve over rice or noodles, we tried angel hair pasta with this one and it is absolutely fantastic!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.