I have always loved stir fry dishes. They are so easy to make and full of fresh vegetables and lean protein. In fact, as my kids were growing up I knew that if I served stir fry, no one would argue or complain, they are all fans like me. It’s officially spring now and I couldn’t be more excited, so I’m celebrating with a spring stir fry!
Spring Stir Fry with Chicken
One of my pet peeves in the kitchen is thinking that I have everything for a recipe, only to go grab my fresh herbs and realize they have dried up, wilted, or gone bad. Or worse, I’ve run out of my stash from the fall harvest and now I’m just without! Especially when herbs take such a main role in creating the flavor profile in most of my favorite meals – I have to choose between either losing flavor or running out the store just for that one ingredient. I recently tried some frozen herbs I found at the store and they were surprisingly good!
I adapted my classic Chicken Stir-fry recipe, which I decided to give a fresh spring take on – using spring vegetables such as asparagus and snap peas to help celebrate and bring out the bright, fresh flavors of the season.
Ingredients to Make a Spring Stir Fry
- 2 boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 1/2 teaspoon chilli powder
- 3 tablespoons canola oil
- 2 cubes Dorot frozen garlic
- 1 cube Dorot frozen ginger
- 1 cube Dorot frozen parsley
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoons sesame oil
- 1 teaspoon soy sauce
- 6 asparagus stalks, chopped
- 1/2 cup snap peas
- 1 red bell pepper, sliced
- 2 Tablespoosn sesame seeds, optional garnish
- 2 stalks green onion, diced, optional garnish
How to Make a Spring Chicken Stir-fry
Slice the chicken breasts into thin strips about 2″ long. Breast meat is the leanest and trimming any excess fat from the meat makes for a delicious and leaner stir fry.
Stir together the cornstarch and chili powder and mix well – toss the chicken in the mixture. Set aside.
Mix together the chicken broth, oyster sauce, sesame oil, and soy sauce. Set aside.
Wash and dry the vegetables well. Chop the asparagus in 3″ pieces, remove any rough ends from the snap peas, and slice the red peppers.
In a wok or skillet over high heat, add the canola oil. Heat oil on high until hot but not smoking. Add the chicken and Dorot frozen herb cubes, and stir fry until chicken is no longer pink, about 1 to 2 minutes. Stir to prevent sticking.
Add the chicken broth mixture and cook for another minute or two until almost half of the liquid has evaporated and the remainder forms a thick sauce. Add the vegetables and toss together for 20 seconds.
Remove from heat and serve over warm rice.
Optionally, garnish with sesame seeds and diced green onion.
This spring stir fry is a delicious meal with bright flavors and plenty of healthy vegetables and protein. Hope you enjoy it as much as we did!