Chicken Stir Fry with Asparagus and Mushrooms

2 tablespoons roasted sesame oil
1 tablespoon minced ginger
2 teaspoons minced garlic
2 scallions, chopped
1 pound asparagus, trimmed
cut into 1 inch long pieces
1/2 pound sliced mushrooms
1 pound chicken breast strips
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 teaspoon cornstarch
1 tablespoon low-sodium soy sauce
1/4 cup low-fat chicken broth
1 tablespoon sesame seeds,
lightly toasted

In large nonstick skillet, heat 1 tablespoon oil. Saute ginger, garlic, and scallions about 30 seconds. Stir in asparagus and mushrooms; cook over medium-heat until tender, about 3 minutes. Remove from pan; keep warm. Sprinkle chicken with salt, pepper and cornstarch. Heat remaining tablespoon of oil; add chicken. Cook until golden brown and completely cooked through, about 6 minutes. Return vegetables to pan; add soy sauce and broth. Cover and cook 2 additional minutes. Garnish with sesame seeds. Delicious served over rice or noodles.


This recipe is from the June 2007 issue of Essence magazine. I had Justin and Maneye prep the food. Lots of cutting and washing for them. There was very little work on my part. We devoured this super yummy meal this evening. Everyone used chopsticks (except me,lol). I can't help to feel all mushy inside cooking good food for the people I love the most!