Next up in our series of easy weeknight dinner recipes that can be on your table in 30 minutes or less: Chicken Thigh? Stir Fry! (with Asparagus). Using boneless skinless thighs keeps this chicken stir fry recipe tender & tasty, but you can also use chicken breast if that's what you have on hand.
Trim and cut up the chicken, then season it with sea salt and pepper. Trim the asparagus and cut into bite sized pieces. Mince garlic, if not using jarred.
When you’re almost done chopping, start heating the canola oil in a large skillet or wok over medium-high heat until shimmering. Swirl to coat, then add the chicken and brown for four minutes, stirring occasionally.
Add the asparagus to the pan and continue stir frying over medium-high heat for another four minutes, stirring occasionally, or until asparagus is bright green and chicken is cooked through.
While the chicken and asparagus are cooking, combine the soy sauce, brown sugar, sesame oil, minced garlic, crushed red pepper, and ginger in a small bowl.
Stir the cornstarch and cold water together in a separate small bowl until the cornstarch is dissolved.
When the asparagus and chicken are cooked through, stir in the soy sauce mixture and continue cooking for one minute over medium-high heat.
Add the cornstarch mixture to the pan and continue to stir for another minute, until the sauce is thickened and shiny. Serve immediately, over cooked rice if desired.
The purpose of the cornstarch is to thicken the sauce and make it shinier, both for a pretty presentation and to make it adhere nicely to the chicken and asparagus.
Chicken Thigh? Stir Fry! (with Asparagus) from Mashup Mom: https://www.mashupmom.com/chicken-thigh-stir-fry-with-asparagus/