Chicken with Asparagus Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Whole chicken breasts1 1⁄2 Pound, skinned and boned (Medium Sized)
 Cold water1⁄2 Cup (8 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Soy sauce3 Tablespoon
 Cornstarch1 Tablespoon
 Honey1 Tablespoon
 Instant chicken bouillon granules1 Teaspoon
 Cooking oil1 Tablespoon
 Grated ginger root2 Teaspoon
 Frozen cut asparagus10 Ounce, thawed (1 Package)
 Green onions5 , bias-sliced into 1-inch lengths to make 1 cup
 Sliced fresh mushrooms1⁄2 Cup (8 tbs)
 Canned water chestnuts8 Ounce, drained and halved (1 Can)
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1508 Calories from Fat 219

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 4.7 g23.3%

Trans Fat 0.2 g

Cholesterol 394.6 mg

Sodium 4227.4 mg176.1%

Total Carbohydrates 123 g40.9%

Dietary Fiber 10.8 g43.2%

Sugars 15.1 g

Protein 177 g354.2%

Vitamin A 104.6% Vitamin C 213.7%

Calcium 20.9% Iron 79.2%

*Based on a 2000 Calorie diet


Cut chicken into thin bite-size strips.
For sauce, stir together water, wine, soy sauce, cornstarch, honey, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add asparagus; stir-fry for 1 1/2 minutes.
Add green onions and mushrooms; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Remove chicken.
Stir-fry remaining chicken for 2 to 3 minutes or till done.
Return all chicken to the wok or skillet.
Stir in water chestnuts.
Push chicken mixture from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over rice.