Chicken Fricassee Stir-Fry with Asparagus

Name: Chicken Fricassee Stir-Fry with Asparagus
Total time: 25 min
Ingredients: 1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick slices; 1 tablespoon minced fresh garlic; 3 tablespoons (1 1/2 ounces) dry white wine, divided; 5.5 teaspoons cornstarch, divided; 1 teaspoon kosher salt, divided, plus more to taste; .25 teaspoon black pepper; 2 tablespoons plus 1 teaspoon grapeseed or safflower oil, divided; .5 cup chicken broth; 2 tablespoons heavy cream; 1 (12-ounce) bunch asparagus, cut into 2-inch pieces (about 2 cups); 1 cup thinly sliced carrots; 4 thyme sprigs; 3 medium scallions, thinly sliced; 1 tablespoon chopped fresh flat-leaf parsley

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This quick-cooking recipe from cookbook author Grace Young showcases the technique for a "simple" stir-fry, where ingredients are continually added to the wok, layering flavor as each cooks perfectly. "Once you understand the basics of stir-frying, you don't have to limit yourself," Young says. Here, tender asparagus joins carrots and chicken in a speedy stir-fry seasoned with white wine instead of rice wine, and cream enriches the sauce.

By Grace Young

Published on April 22, 2021

Active Time:

25 mins

Total Time:

25 mins

Servings:

4

Ingredients

1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick slices
1 tablespoon minced fresh garlic
3 tablespoons (1 1/2 ounces) dry white wine, divided
5 ½ teaspoons cornstarch, divided
1 teaspoon kosher salt, divided, plus more to taste
¼ teaspoon black pepper
2 tablespoons plus 1 teaspoon grapeseed or safflower oil, divided
½ cup chicken broth
2 tablespoons heavy cream
1 (12-ounce) bunch asparagus, cut into 2-inch pieces (about 2 cups)
1 cup thinly sliced carrots
4 thyme sprigs
3 medium scallions, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley

Directions

Combine chicken, garlic, 1 tablespoon wine, 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt, and pepper in a medium bowl; toss to coat. Add 1 teaspoon oil, and toss until chicken is lightly coated; set aside. Whisk together broth, cream, remaining 2 tablespoons wine, and remaining 4 teaspoons cornstarch in a small bowl until cornstarch is completely dissolved; set aside.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add chicken; spread in a single layer. Cook, undisturbed, 1 minute, until chicken begins to sear. Continue cooking, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the chicken until it is no longer pink but not cooked through, about 1 minute.
Swirl remaining 1 tablespoon oil into wok. Add asparagus, carrots, thyme sprigs, and remaining 1/2 teaspoon salt; cook, stir-frying constantly, until asparagus turns bright green, 1 minute to 1 minute and 30 seconds. Whisk broth mixture, and pour into wok; cook, stir-frying constantly, until well combined, about 30 seconds. Cover wok with a baking sheet, and cook until sauce comes to a full boil and starts to thicken, about 1 minute. Uncover; add scallions and parsley. Cook, stir-frying constantly, until chicken is cooked through and sauce is thickened, 30 seconds to 1 minute. Discard thyme sprigs. Season with salt to taste.