Ingredients
- 1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick slices
- 1 tablespoon minced fresh garlic
- 3 tablespoons (1 1/2 ounces) dry white wine, divided
- 5 ½ teaspoons cornstarch, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons plus 1 teaspoon grapeseed or safflower oil, divided
- ½ cup chicken broth
- 2 tablespoons heavy cream
- 1 (12-ounce) bunch asparagus, cut into 2-inch pieces (about 2 cups)
- 1 cup thinly sliced carrots
- 4 thyme sprigs
- 3 medium scallions, thinly sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
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Combine chicken, garlic, 1 tablespoon wine, 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt, and pepper in a medium bowl; toss to coat. Add 1 teaspoon oil, and toss until chicken is lightly coated; set aside. Whisk together broth, cream, remaining 2 tablespoons wine, and remaining 4 teaspoons cornstarch in a small bowl until cornstarch is completely dissolved; set aside.
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Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add chicken; spread in a single layer. Cook, undisturbed, 1 minute, until chicken begins to sear. Continue cooking, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the chicken until it is no longer pink but not cooked through, about 1 minute.
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Swirl remaining 1 tablespoon oil into wok. Add asparagus, carrots, thyme sprigs, and remaining 1/2 teaspoon salt; cook, stir-frying constantly, until asparagus turns bright green, 1 minute to 1 minute and 30 seconds. Whisk broth mixture, and pour into wok; cook, stir-frying constantly, until well combined, about 30 seconds. Cover wok with a baking sheet, and cook until sauce comes to a full boil and starts to thicken, about 1 minute. Uncover; add scallions and parsley. Cook, stir-frying constantly, until chicken is cooked through and sauce is thickened, 30 seconds to 1 minute. Discard thyme sprigs. Season with salt to taste.\
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