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Stir-Fried Chicken with Asparagus & Mushrooms

From Lynne Wilson


4 chicken breasts, skinned and boned or fresh shelled and deveined shrimp (¾ to 1 pound)
¼ tsp salt
2 Tbsp. sherry
4 Tbsp. oil
1 Tbsp. soy sauce
½ cup thinly sliced scallions
2 Tbsp. water
1 Tbsp. cornstarch
2 tsp sugar
2 cups ¼” sliced mushrooms
2 cups ½” diagonally sliced pieces asparagus
1 clove garlic, peeled and minced
¼ to ½ tsp grated ginger root ( ¼ tsp ground ginger)


Cut the chicken breasts into 2-inch pieces. Mix the sherry, soy sauce, water, cornstarch, sugar, garlic, ginger root, and salt in a small bowl. Add the chicken and stir to coat. Marinate in the refrigerator for at least 1 hour. Just before serving, heat 3 Tbsp. of the oil in a large frying pan over medium-high.

Add the scallions, asparagus, and mushrooms. Stir-fry for 3 to 4 minutes or until the mushrooms and asparagus soften slightly. Remove the vegetables from the pan, add the remaining Tbsp. of oil and the chicken.

Stir-fry the chicken for 4 to 5 minutes or until almost done. Return the vegetables to the pan, add any remaining marinade, and continue to cook, stirring, for another 2 to 3 minutes or until the flavors are well blended. Serve immediately.

Fresh shelled and deveined shrimp may be substituted for chicken. Stir-fry the shrimp for only 2 to 3 minutes or until it turns pink. The rest of the cooking times and ingredients are the same as for chicken.

Serves 3-4