Ingredients
- 300 grams of asparagus
- 250 grams of chicken breast
- 100 grams of mushrooms
- 2 potatoes
- 2 cloves of garlic, thinly sliced
- 3 shallots, thinly sliced
- 1 teaspoon of ground pepper
- 1 teaspoon of granulated sugar
- 1 teaspoon of salt
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
Instructions
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Prepare the Chicken: Slice the chicken breast into thin strips. Season with salt, soy sauce, ground pepper, cornstarch, and granulated sugar. Set aside.
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Prepare the Vegetables: Rinse the asparagus and mushrooms under hot water for 2 minutes. Cut the asparagus into bite-sized pieces. Slice the potatoes into thin strips and fry them in hot oil for 2 minutes until they are lightly golden. Drain and set aside.
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Sauté Aromatics: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced shallots and garlic, seasoning with a pinch of salt. Sauté until fragrant and golden.
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Cook the Chicken: Add the seasoned chicken strips to the pan. Stir-fry until the chicken is evenly cooked and browned.
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Combine Ingredients: Add the fried potato strips to the pan, mixing well to combine with the chicken. Cook for an additional 5 minutes.
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Add Vegetables: Stir in the mushrooms and asparagus. Continue to cook, stirring occasionally, until the vegetables are tender.
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Season and Serve: Adjust the seasoning with additional soy sauce if needed. Cover the pan and cook for an additional 5 minutes to allow flavors to meld together. Once done, remove from heat and serve hot.
Enjoy this delicious stir-fry that blends the crispness of asparagus, the heartiness of chicken, and the umami of mushrooms, creating a meal that’s both satisfying and flavorful.