Ingredients
3tbspsoy sauce,or gluten-free soy sauce
2tbspmirin
½tbsphoney
½tbspfresh ginger,grated
1tspcornstarch
1½lbschicken breast,skinless, cut into ½-inch cubes
kosher salt,to taste
1tbspcanola,or grapeseed oil, divided
12ozasparagus,ends trimmed, cut into 2-inch pieces
4clovesgarlic,chopped
Preparation
Whisk the soy sauce, mirin, honey, ginger, and cornstarch in a small bowl. Set aside.
Lightly season the chicken with salt.
Heat a large non-stick wok over medium-high heat. When hot, add 1 teaspoon of the oil, add the asparagus, and cook for about 6 to 7 minutes, until tender-crisp.
Add the garlic and cook for about 1 minute, until golden. Set aside on a dish.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken.
Cook for about 4 minutes on each side, until browned and cooked through.
Remove and set aside and repeat with the remaining oil and chicken.
Place everything back into the wok, pour the sauce over, and cook for 30 to 60 seconds while stirring, until the sauce thickens slightly.
