Chicken Asparagus Stir-Fry

Ingredients

• 2 large boneless skinless chicken thighs, cubed
• ½ large bunch asparagus
• 1 tbs Chinese rice wine
• 1 tbs corn starch
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp salt
• ½ tsp sugar
• ¼tsp five-spice powder
• 1 clove garlic, crushed and minced
• ½ C chicken or vegetable stock
• ½ C water

Directions

1. Prep Asparagus: Cut into 1" pieces. Optionally peel the bottom quarter of each stem.
2. Marinate Chicken: Toss chicken with salt, sugar, and five-spice (optional). Mix rice wine, cornstarch, soy sauce, and sesame oil; add to chicken and marinate 30 minutes at room temperature.
3. Cook Asparagus: Heat 1 tbs oil in a very hot wok. Add garlic and fry 30-60 seconds. Add asparagus and toss to coat with oil, splash in light soy sauce and ½ the stock, cover, and steam 1-2 minutes until bright green. Remove and set aside.
4. Cook Chicken: Add 2 tbs oil to the wok. Add chicken with marinade and stir-fry briskly 1-2 minutes, scraping the wok.
5. Deglaze & Finish: Add remaining stock; let sauce thicken, adding water if needed. Return asparagus, cover, and cook 1-2 minutes to reheat and blend flavors.
6. Serve: Serve immediately over steamed rice.

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