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Photo of Chicken provencal stir-fry by WW

Chicken provencal stir-fry

3
Points®
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
4
Difficulty
Easy
Tarragon has a distinct anise-like flavor that pairs nicely with the asparagus, cherry tomatoes, and shallots and gives this skillet dish a definitive Fresh panache. Feel free to experiment with fresh basil or oregano, though. Always add the herbs towards the end of cooking so that the flavor isn’t diminished. We’ve used peanut oil which adds a nutty element but olive oil would taste delicious too if that’s what you have in your pantry. For a hearty accompaniment, you could serve this with roasted or mashed potatoes or to keep it simple warm bread would also make a fine addition.

Ingredients

Uncooked skinless boneless chicken breast

1 pound(s), cut into ¼-inch-thick, bite-size slices

Jarred minced garlic

1 Tbsp

White wine

¼ cup(s), divided

Cornstarch

2 tsp, divided

Table salt

1 tsp, divided

Black pepper

¼ tsp, freshly ground

Peanut oil

2 Tbsp, divided

Fat free chicken broth

¼ cup(s)

Shallot

2 small, thinly sliced

Asparagus

2 cup(s), cut into 2-inch lengths

Cherry tomatoes

1 cup(s), halved

Fresh tarragon

2 Tbsp

Instructions

  1. In a medium bowl, combine chicken, garlic, 1 tablespoon of wine, 1 tsp of cornstarch, 1/2 tsp of salt and pepper. Stir in 1 teaspoon of oil. In a small bowl, combine broth, remaining 3 tablespoons of white wine, 1 teaspoon cornstarch, and 1 tablespoon cold water.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon of oil. Add shallots and stir-fry 10 seconds or until fragrant. Push shallots to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  3. Swirl in remaining 2 teaspoons oil. Add asparagus, tomatoes, sprinkle on remaining 1/2 teaspoon salt, and stir-fry 1 minute or until asparagus is bright green. Add tarragon, swirl in broth mixture and stir-fry 1 to 2 minutes or until chicken is cooked through and sauce has thickened. Yields 1 1/4 cups per serving.

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