Oriental Chicken and Asparagus

• 2 tablespoons cornstarch, divided
• 12 teaspoon salt
• 6 fresh boneless skinless chicken thighs, cut into strips
• 14 lb fresh asparagus spear, cut into 2-inch pieces
• 1 small sweet red pepper, sliced
• 1 medium onion, sliced
• 1 garlic clove, minced
• 2 tablespoons oyster sauce
• 12 teaspoon sesame oil
• 1 (14 1/2 ounce) can chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 14 cup water
• hot cooked rice

1. In a medium bowl, combine 1 tablespoon cornstarch and salt.
2. Add chicken and stir to coat.
3. Cover and refrigerate.
4. Spray a large nonstick skillet with nonstick cooking spray.
5. Heat over medium high heat.
6. Add asparagus; cook, stirring constantly, for 1 minutes.
7. Add pepper, onion, garlic, oyster sauce and sesame oil.
8. Cook, stirring frequently, until vegetables are crisp-tender; about 3 minutes.
9. Remove from skillet; set aside.
10. Put chicken in skillet and cook, stirring frequently, about 5 minutes or until juices run clear.
11. Add chicken broth, 1 tablespoon at a time, if needed to prevent over-browning or sticking.
12. When chicken is cooked, add remaining broth and water chestnuts to skillet.
13. Combine remaining cornstarch and water; add to skillet.
14. Cook and stir until sauce is thickened.
15. Return vegetables to skillet and heat.
16. Serve with cooked rice.

cornstarch, salt, chicken thighs, fresh asparagus spear, sweet red pepper, onion, garlic, oyster sauce, sesame oil, chicken broth, water chestnuts, water, rice

Taken from www.food.com/recipe/oriental-chicken-and-asparagus-160722 (may not work)