Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado, canola, or vegetable oil
  • 2 cloves garlic (minced)
  • 2 teaspoons minced or crushed ginger
  • 1/2 bunch (about 8 ounces) asparagus (ends trimmed off and the rest cut into 2” pieces)
  • 1/2 bell pepper (cut into strips)
  • 3/4 cup sliced mushrooms
  • 3/4 cup chicken broth
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons corn starch
  • 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
  • green onions and sesame seeds (optional garnish)

Instruction

  • Add oil to a large skillet set over medium-high heat. Add garlic and ginger to the pan. Cook for 30-60 seconds, just until fragrant. Stir in the asparagus, pepper, and mushrooms. Cook for 3-4 minutes, until the veggies are slightly tender but still bright in color. Remove veggies to a plate and set aside.
  • While the veggies cook, whisk together the chicken broth, soy sauce, hoisin sauce, brown sugar, and sesame oil in a small bowl or liquid measuring cup.
  • In a separate small bowl, combine the cornstarch with 2 tablespoons cold water and whisk until fully dissolved.
  • After removing the veggies, keep the skillet over medium-high heat. Add another teaspoon of oil if the skillet is dry. Add the chicken and cook for 2-3 minutes on each side, just until browned on the outside, but not quite fully cooked through.
  • Pour the soy sauce mixture on top of the chicken. Bring liquid to a simmer, then stir in the cornstarch mixture. Continue to cook, stirring frequently, until the sauce thickens, about 1 minute. Return veggies to the pan and toss to coat.
  • Garnish as desired and serve right away.