Chicken, Asparagus, and Broccoli Stir-Fry

Name: Chicken, Asparagus, and Broccoli Stir-Fry
Yield: 4 servings
Ingredients: 1 2 tablespoons Asian sesame oil, divided; 1 2 garlic cloves, chopped; 1 2 cups 1 1/2-inch pieces asparagus; 1 2 cups small broccoli florets; 1 6 tablespoons low-salt chicken broth, divided; 1 1 1/4 pounds skinless boneless chicken breast halves, thinly sliced crosswise; 1 4 large green onions, chopped; 1 3 tablespoons hoisin sauce*; 1 1 tablespoon oyster sauce

From the kitchen of Carly

Tender chicken breast and crisp-tender asparagus and broccoli come together in a deeply savory stir-fry, coated in a glossy hoisin and oyster sauce that clings to every bite. Quick enough for weeknight dinner, satisfying enough for lunch leftovers.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons Asian sesame oil, divided
12 garlic cloves, chopped
12 cups 1 1/2-inch pieces asparagus
12 cups small broccoli florets
16 tablespoons low-salt chicken broth, divided
11 1/4 pounds skinless boneless chicken breast halves, thinly sliced crosswise
14 large green onions, chopped
13 tablespoons hoisin sauce*
11 tablespoon oyster sauce

Instructions

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
*Available in the Asian foods section of many supermarkets and at Asian markets.