Fustini's Oils and Vinegars
Chicken Stir Fry

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Chicken Stir Fry


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Chicken Stir Fry



  • 1 tablespoon Fustini's Garlic Crush olive oil
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • salt and pepper to taste
  • 1 lb asparagus stalks trimmed and cut into 1 1/2 inch pieces
  • 1 1/2 - 2 cups assorted bell peppers, cut into 1 1/2 inch pieces
  • 1/2 cup mushrooms, sliced
  • 1 medium onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons Fustini's Sesame oil
  • 1 tablespoon cornstarch
  • cashews for garnish


Adapted from "Dinner at the Zoo"


Step 1. 

Heat the Ginger Crush olive oil in a pan over medium-high heat.  Season the chicken with salt and pepper to taste.  Add the chicken to the pan in a single layer.  Cook for 3-4 minutes per side or until browned.  Add the asparagus, peppers, mushrooms and onion to the pan and cook for 3-4 minutes or until tender.  Add the garlic and ginger and cook for 30 seconds.  In a small bowl, whisk together the chicken broth, sugar, soy sauce, Sesame oil and cornstarch.  Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until the sauce has thickened, garnish with cashews, then serve over rice or ramen noodles.

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