How to Stir-Fry
|Chicken breast||1 Pound, cut into 1-inch cubes|
|Minced fresh ginger||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 1⁄2 Tablespoon, divided (About 4 Cloves)|
|Asparagus||4 Cup (64 tbs), trimmed and cut into 2 inch diagonal segments (1 Bunch)|
|White button mushrooms||8 Ounce, halved or quartered (About 3 Cups)|
|Hoisin sauce||2 Tablespoon|
|Hot rice||1 Cup (16 tbs)|
In a medium bowl, combine the chicken, cornstarch, ginger, soy sauce, sesame oil, sugar and a pinch of salt; let sit for 15 minutes.
Heat a 12-inch skillet over high heat until it begins to smoke. Add oil in the center of the skillet and swirl to coat the entire surface evenly.
Add half of the minced garlic and stir quickly to avoid burning. Once garlic is lightly browned (about 5 seconds), add the chicken cubes to the skillet. Spread the cubes out evenly in the pan and allow them to brown, about 1 to 2 minutes; turn and cook until no longer pink.
Add the asparagus and the remaining half of the minced garlic and stir-fry for about 1 minute until asparagus are crisp-tender.
Add mushrooms, hoisin sauce and salt to taste and stir-fry for another minute till mushrooms are just cooked. Serve over rice.
Note: To ensure that the mushrooms cook evenly, cut larger mushrooms in quarters and smaller mushrooms in halves.
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