1 1/3 lb. boneless, skinless Chicken Breasts, cut into bite-sized pieces
3 tsp. Canola Oil, divided
5 tsp. Cornstarch, divided
1 Tbsp. Dry Sherry
½ Cup fat free, reduced sodium Chicken Broth
1 lb. fresh Asparagus, trimmed and cut into 1” pieces
1 tsp. Ginger, peeled and minced
1 Clove Garlic, minced
1 Tbsp. Oyster Sauce
4 tsp. reduced sodium Soy Sauce, divided
1 tsp. Sesame Oil
2 Tbsp. Water
1 Medium Yellow Onion, peeled and cut into 8 wedges
Fresh Cilantro leaves for garnish
1. Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry, minced ginger, and sesame oil in large bowl; mix well. Add the chicken; stir to coat well. Let stand for 30 minutes.
2. Combine the remaining 3 teaspoons of cornstarch, remaining 2 teaspoons of soy sauce, chicken broth, and oyster sauce in small bowl; mix well. Set aside.
3. Heat 2 teaspoons canola oil in a wok or large skillet over high heat. Add the chicken mixture; stir-fry until chicken is no longer pink in the center, about 3 minutes. Remove from wok; set aside.
4. Heat the remaining 1 teaspoon of oil in the wok. Add onion and asparagus; stir-fry 30 seconds. Add water; cover. Cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes.
Return the chicken to the wok. Stir the chicken broth mixture; add to the wok with chicken and vegetable mixture. Cook until the sauce boils and thickens, stirring constantly. Garnish, if desired.