Asparagus Chicken Stir Fry Recipe

• 2 T. olive oil
• 2 lbs. boneless, skinless chicken thighs cut into 1 inch squares
• 2-3 cloves of fresh garlic, finely diced
• black pepper to taste
• 1 T. soy sauce
• A 1/2 cup sherry wine
• 1 medium onion, sliced
• 6-8 mushrooms, sliced
• 2 lbs. of fresh asparagus, washed & sliced diagonally
• 1 T. Hoisin sauce
• 1 tsp. sesame oil
• A 1/2 tsp. Tuong Ot (Asian chili sauce) or to taste
• 1 T. corn starch mixed w/ A 1/4 cup of water to make a slurry

1. Heat fry pan then add olive oil.
2. Saute chicken thighs along w/ the diced garlic.
3. Once the chicken begins to brown, add soy sauce, black pepper to taste and mix.
4. Then remove from fry pan into a bowl.
5. In the same pan over high heat, pour in sherry and deglaze.
6. Saute onion and mushrooms for a minute or two, then add the asparagus.
7. As the asparagus begins to cook to a rich green color, return chicken to the pan and add Hoisin, sesame oil and Tuong Ot.
8. Add more soy sauce to taste.
9. Mix all the ingredients together, then add the corn starch slurry into the juice of the pan.
10. Incorporate all together so that a shiny glaze is coated over the stir fry dish.

olive oil, chicken, garlic, black pepper, soy sauce, sherry wine, onion, mushrooms, fresh asparagus, hoisin sauce, sesame oil, tuong, corn starch mixed

Taken from cookeatshare.com/recipes/asparagus-chicken-stir-fry-575 (may not work)