Chicken and asparagus stir-fry with basil WW 2 - 4

Ingredients

Canned chicken broth ¾ cup(s)

Dried sesame seed kernels 1 tbsp(s)

Soy sauce 3 tbsp(s)

Cornstarch 1 tbsp(s)

Canola oil 4 tsp(s), divided

Uncooked boneless skinless chicken breast(s) 1 pound(s), cutlets, cut into thin strips

Table salt ¼ tsp(s)

Black pepper ¼ tsp(s)

Garlic clove(s) 2 clove(s), medium, minced

Ginger root 1 tbsp(s), peeled, minced

Uncooked asparagus 1 pound(s), thin, trimmed and cut into 1-inch pieces

Uncooked bell pepper(s) 1 item(s), medium, red or yellow variety, thinly sliced

Uncooked scallion(s) 2 medium, cut into 1-inch pieces

Fresh basil ¼ cup(s), chopped

Directions

Whisk together broth, soy sauce, and cornstarch in small bowl until smooth.
Heat a large skillet or wok over medium-high heat until drop of water sizzles in pan. Add 2 teaspoons oil and swirl to coat pan. Add chicken, sprinkle with salt and pepper, and cook, without stirring, 1 minute. Then stir-fry until chicken is cooked through, about 3 minutes. Transfer chicken to a plate.
Heat remaining 2 teaspoons oil in same pan. Add garlic and ginger and stir-fry until fragrant, 30 seconds. Add asparagus, bell pepper, and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return chicken to pan. Whisk broth mixture again and add to pan. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Remove from heat and stir in basil. Sprinkle with sesame seeds.

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