One of my favorite food websites/blogs is a site devoted mostly to Asian dishes and cooking, called The Woks of Life. Here is a delicious chicken and asparagus stir-fry recipe that is based on theirs. I think if you try it you will love it! 

Ingredients:

For the chicken & marinade:

• 12 ounces boneless chicken breast (thinly sliced)
• 1 Tbsp water
• 1 tsp. cornstarch
• 1 tsp. oil (any neutral oil, such as vegetable or canola oil)
• 1 tsp. oyster sauce

For the rest of the dish:

• 1/2 cup water (or low sodium chicken stock)
• 2 tsp. cornstarch
• 1/4 tsp. ground white pepper
• 1/4 tsp. sugar
• 1 Tbsp light soy sauce
• 1 Tbsp oyster sauce
• 1/4 tsp. sesame oil
• 2 Tbsp oil (any neutral oil, such as vegetable or canola oil)
• 1 clove garlic (minced)
• 1 pound asparagus (end trimmed and sliced on a sharp angle into 2-inch pieces)
• 1 Tbsp Shaoxing wine

Method:

1. In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
2. Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil in a bowl.
3. Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
4. Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
5. Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
6. Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
7. Taste for seasoning and add additional salt to taste if needed. Serve over rice.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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