Just five ingredients (not counting cornstarch, olive oil, and seasonings) make this delicious, fresh, and simple stir-fry. If asparagus is out of season, use frozen asparagus or substitute green beans or a sliced green bell pepper. Serve it over hot cooked rice.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings
Ingredients:
- 1-1/2 cups chicken broth
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons olive oil
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1" pieces
- 1 onion, finely chopped
- 1 bunch asparagus, cut into 1-1/2" lengths
- 1 pint cherry tomatoes
Preparation:
In small bowl, combine chicken broth, cornstarch, salt, pepper, and thyme; mix and set aside. Prepare all ingredients.
Heat olive oil in large skillet or wok over medium-high heat. Add chicken; stir-fry until chicken is almost cooked, about 4 minutes. Remove to plate.
Add onion to skillet; stir-fry until crisp-tender, about 3-4 minutes. Add asparagus; stir-fry for 2-3 minutes until bright green.
Stir chicken broth mixture and add to skillet; bring to a boil. Return chicken to skillet. Stir-fry for 2-3 minutes or until chicken is thoroughly cooked and asparagus is crisp-tender. Add cherry tomatoes; stir-fry 1 minute until hot. Serve over hot cooked rice.
