Asparagus Chicken
Look for oyster sauce, soy sauce, and chile paste in the international or ethnic cuisine section of the supermarket.
INGREDIENTS | SERVES 3 to 4
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon lemon juice
- 1½ tablespoons soy sauce
- ½ teaspoon granulated sugar
- 2 teaspoons cornstarch
- 3 tablespoons chicken broth
- 1 tablespoon oyster sauce
- ½ teaspoon chile paste
- 3 tablespoons vegetable or peanut oil, divided
- 2 cloves garlic, chopped
- ¼ teaspoon salt
- ½ pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into thin strips
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Place the chicken strips in a bowl and add the lemon juice, soy sauce, granulated sugar, and cornstarch. Marinate the chicken for 20 minutes.
Combine the chicken broth, oyster sauce, and chile paste in a bowl. Set aside.
Heat a wok or frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 15 seconds or until the garlic is aromatic, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the salt. Add the asparagus. Stir-fry the asparagus, stirring and moving it around the pan for 1 minute, then add the red bell pepper. Stir-fry for another minute, then add the sauce. Add the chicken back into the pan. Stir-fry for another 1 to 2 minutes to heat everything through. Serve hot.
How to Crush Garlic
Crushing a clove of garlic makes it easier to peel the skin and prepare it for cooking. To crush garlic, lay a garlic clove flat on a cutting board. Take a knife with a wide blade (such as a chef's knife or a cleaver) and hit down hard. Remove the peel and hit down once again. It will now be easy to chop the garlic.
