Chicken and Asparagus Stir-fry

By sullivanlm

Ingredients

• 1 lb chicken breast, cut into 1-inch chunks
• 3 scallions, thinly sliced, tops reserved
• 2 garlic cloves, finely chopped, divided
• 1 1-inch piece fresh ginger, peeled and finely chopped, divided
• 1 1/2 tbsp sugar
• 1 tbsp soy sauce
• 2 tsp cornstarch, divided
• 1 tbsp rice wine vinegar
• 1 tbsp dark sesame oil
• 1 tsp kosher salt, divided
• 3 tbsp peanut oil, divided
• 1 lb asparagus, trimmed and cut into 1 1/2-inch peices
• 3/4 tsp red pepper flakes
• 1 tbsp hoisin sauce
• 3 tbsp chopped roasted peanuts
• cooked rice, for serving

Preparation

Step 1

1. In a medium bowl, toss chicken with the sliced scallions, half of each of 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.

2. In a bowl, whisk together 1 tsp cornstarch and 3 tbsp water. Heat a large skillet over high heat. Add 1 tbsp peanut oil and heat until shimmering. Add the asparagus and cook for 30 seconds. Stir in remaining garlic and ginger, 3 tbsp water and 1/4 tsp salt. Stir-fry until crisp-tender, about 3 minutes. Add more water, a tablespoon at a time, as needed, to keep skillet from becoming completely dry. Transfer veggies to a plate.

3. Return skillet to stove top and warm the remaining 2 tbsp oil. Add the chicken in its marinade and 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 and garnish with sliced scallion tops.