Chicken and asparagus stir fry (serves 4)
- 1 lb chicken breast, cut into 1-inch chunks
- 2 scallions, thinly sliced
- 2 garlic cloves, finely chopped, divided
- 1 1-inch piece fresh ginger, peeled and finely chopped, divided (I just used powder and it tasted wonderful, but I can't for the life of me tell you how much I put in. Probably somewhere around 1 TB)
- 1 1/2 TB sugar
- 1 TB soy sauce
- 2 tsp cornstarch, divided
- 1 TB rice wine viengar
- 1 TB dark sesame oil
- 1 tsp salt, divided
- 2 TB peanut oil, divided
- 1 lb asparagus, trimmed and cut into 1 1/2-inch pieces
- 3/4 tsp. red pepper flakes
- 1 TB hoisin sauce
- 3 TB chopped roasted peanutes
- Cooked rice, for serving
In a medium bowl, toss chicken with the sliced scallions, half of each the garlic and the ginger, sugar, soy sauce, 1 tsp. cornstarch, rice wine vinegar, sesame oil, and 3/4 tsp. salt. Refrigerate for at least 1 hour to marinade.
In a bowl, whisk together 1 tsp. cornstarch and 3 TB water,then set aside. Heat a large skillet over high heat. Add 1 TB peanut oil and heat until simmering. Add the asparagus and cook for 30 seconds. Stir in remaining garlic and ginger, 3 TB water, and 1/4 tsp salt. Stir-fry until crisp-tender, about 3 minutes. Add more water, a TB at a time as needed, to keep skillet from becoming completely dry. Transfer veggies to a plate.
Return skillet to stove top and warm the remaining 2 TB oil. Add the chicken and its marinade, plus red pepper flakes. Stir-fry until nearly cooked through, about 2 minutes. Stir in the hoisin sauce and asparagus. Give the cornstarch slurry a quick whisk and add to the pan. Simmer stir-fry until thickened, about 2 minutes. Toss in peanuts. Taste and adjust seasoning, serve over rice.