Chicken Fricassee Stir-Fry with Asparagus

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.

加热14英寸的平底炒锅或12英寸的煎锅，直到一滴水在接触的1到2秒内蒸发。在1汤匙油中旋转。加鸡；分布单层。煮，不受干扰，1分钟，直到鸡开始灼热。继续烹饪，用金属刮刀快速挖掘运动，不断扔和翻滚（搅拌）鸡肉，直到它不再是粉红色而又不煮熟，大约1分钟。

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.