With tender bites of chicken, a rich sweet-and-savory sauce, and a medley of good-for-you veggies, this is a 25-minute weeknight wonder. Best of all, it's quick and simple to make with easy-to-find ingredients.
Ingredients
1tablespoonavocado, canola, or vegetable oil
2clovesgarlicminced
2teaspoonsminced or crushed ginger
1/2bunch(about 8 ounces) asparagusends trimmed off and the rest cut into 2” pieces
1poundboneless, skinless chicken breastscut into bite-sized pieces
green onions and sesame seedsoptional garnish
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Instructions
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.