Spicy Chicken-Asparagus Stir-Fry
3 tsp(s), divided
Uncooked skinless chicken breast with bone
1 tbsp(s), grated & peeled
2 clove(s), large, minced
225 gm(s), trimmed and cut into 5 cm lengths
1½ cup(s), matchstick cut
Uncooked bell pepper(s)
1 item(s), small, red, thinly sliced
1 small, thinly sliced
Black bean sauce
Unsalted toasted sesame seeds
- Heat a wok or large deep skillet over medium-high heat until a drop of water sizzles in pan. Add 7 ml (1 1/2 tsp) oil, swirling to coat pan. Sprinkle chicken with sate; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
- To wok, add remaining 7 ml (1 1/2 tsp) oil, swirling to coat pan; add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water and cook, covered, until vegetables are crisp-tender, 4 to 5 minutes.
- Return chicken to wok along with black bean sauce and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.
- Per serving (400 ml or 1 2/3 cups)