Chicken Asparagus Stir-Fry

• 1 lb boneless skinless chicken breasts
• 3/4 lbs asparagus, cut into 1-2 in pieces
• 1/4 lb fresh shitake mushrooms, chopped
• 2 shallots, minced
• 1 in piece fresh ginger, minced
• 3 T canola oil
• kosher salt
• sugar
• tellicherry pepper
• 2 T cornstarch
• 3 T white wine
• 2 T chicken broth

1. Brine chicken 2-12 hours in 6 C water w 1/4 C kosher salt and 2 T sugar
2. Warm serving dish at 180 F
3. Pat chicken dry, cut into 1 in pieces. Dredge with cornstarch. Sprinkle with 1/2 tsp fresh cracked pepper.
4. Heat 1 T oil in wok on high.
5. Cook chicken pieces until all pink is gone. Place in warm serving dish.
6. Add 1 T oil and asparagus to wok. Sprinkle 1/2 tsp salt on asparagus and stir-fry 2 minutes. Remove to warmed dish.
7. Add 2 tsp oil to wok. Stir-fry mushrooms 2-3 minutes. Remove to warmed dish.
8. Add 1 tsp oil to wok. Add shallots and ginger, cook one minute, stirring constantly. Add wine, deglaze the pan, and cook until alcohol has burned off. Add chicken, asparagus, and mushrooms back to wok. Add broth. Cook and stir until heated through, and sauce is thickened, about 2 minutes. Place in serving dish.
9. Serve with rice.

chicken breasts, ubc, shallots, fresh ginger, canola oil, kosher salt, sugar, tellicherry pepper, t, t, chicken broth

Taken from www.epicurious.com/recipes/member/views/chicken-asparagus-stir-fry-50127821 (may not work)