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Butter-Soy Chicken and Asparagus Stir-Fry

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Ingredients
  

For the Chicken:

  • 1 10–12-ounce boneless, skinless chicken breast (or 2 smaller chicken breasts ~6 ounces each), thinly sliced
  • 1-½ tsp. cornstarch
  • ½ tsp. baking soda
  • ¼ tsp. granulated sugar
  • ¼ tsp. salt
  • 1 tsp. soy sauce
  • Black pepper, to taste
  • 1 tbsp. vegetable oil
  • 1 tbsp. egg white (from 1 egg)

For the Stir-Fry:

  • 1 tbsp. vegetable oil
  • 4-5 asparagus stalks, cut into 1-inch pieces
  • 4-ounces large button mushrooms, quartered
  • ½ red bell pepper, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 3 tbsp. butter
  • 1 tbsp. soy sauce
  • 1 lemon wedge
  • Toasted sesame seeds, for serving, optional
  • Cooked rice, for serving

Instructions
 

  • In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper.
  • Add the oil and 1 tablespoon of egg white; using a spoon, mix until well combined and the chicken appears glossy and velvety.
  • Cover the bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.
  • When chicken is marinated, place a colander in the sink.
  • In a large saucepan, bring 4 cups of water to a boil.
  • Carefully add marinated chicken to the boiling water.
  • Use tongs or chopsticks to separate the pieces; some egg white may float to the surface.
  • Cook for 90 seconds and drain the chicken in the colander; shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).

To prepare the stir-fry:

  • Heat the oil in a large nonstick skillet or wok over medium-high.
  • When the oil is hot, add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned; about 4 minutes.
  • Transfer the chicken from the colander to the skillet; add a pinch of salt and pepper; stir-fry constantly for 1 minute.
  • Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low.
  • In an empty area of the skillet, add the butter, allowing it to melt and sizzle.
  • Then pour the soy sauce onto the butter and stir to combine.
  • Push the chicken and vegetables into the sauce and stir-fry for 30 seconds; the sauce should cling to the chicken.
  • Transfer to a platter and squeeze juice from the lemon wedge over top.
  • Sprinkle with sesame seeds, if using. and serve with the cooked rice.