Of all the equipment in our kitchens, few items are as useful as a 10-inch nonstick skillet. Suitable for a variety of stove-top tasks, including sautéing, poaching, stewing, stir-frying, and browning, this specially coated pan allows us to prepare recipes with a minimum of added fat — and it’s remarkably easy to clean. Today’s busy, health-conscious cooks can hardly ask for more—except perhaps for a few wholesome recipes, such as this simple-to-follow dish using chicken and asparagus.

A Hot Tip: If I have a few extra minutes somewhere, I’ll use them to prepare my veggies ahead of time. Preparing as much as we can in advance of an actual meal prep. session is one of the easiest ways to get a meal on the table quickly and effortlessly.

Chicken & Asparagus Stir-Fry
Serves 4

If you haven’t prepared your veggies in advance, then you can do so while the chicken is marinating.

1 lb boneless, skinless chicken breasts, cut into 1/2–inch-thick pieces
1 Tbsp + 2 tsp cornstarch
3 tsp extra virgin olive oil
¼ tsp salt
1/8 tsp pepper
½ lb fresh asparagus
1 sweet red bell pepper, seeded
1 medium onion, thinly sliced
1 1-inch piece peeled fresh gingerroot
2 cloves garlic
1 C reduced-sodium chicken broth
1 tsp sugar
1 tsp sesame oil
1 tsp light soy sauce
¼ tsp crushed red pepper

In medium-size bowl, combine chicken, 1 Tbsp cornstarch, 1 tsp olive oil, the salt, and black pepper; cover and refrigerate 15 min. Meanwhile, prepare veggies (thinly slice), keeping separate. In large skillet, heat ½-inch water to boiling. Cut or break off and discard woody ends of asparagus; cut each spear crosswise into 1-inch pieces. Add asparagus to boiling water and cook 2-3 min. or until almost tender; drain and set aside.

In cup, combine chicken broth, remaining 2 tsp cornstarch, the sugar, sesame oil, and soy sauce; set aside. In large skillet, heat remaining 2 tsp olive oil over medium-high heat. Add red bell pepper, onions and gingerroot; stir-fry 1 min. Add garlic and crushed red pepper; stir-fry 30 sec. Add chicken and stir-fry 3 min. Stir in broth mixture and heat until thickened and chicken is cooked through—about 2 min. Stir in asparagus and heat through. Transfer to serving dish and serve immediately over rice or chow mien noodles.

        

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