Chicken and Asparagus Stir-Fry

Ingredients:

• 450 g skinless and boneless chicken breasts (about 2 pcs.)
• 2 cloves garlic, crushed
• 5 cm peeled ginger root, cut into thin strips
• 1 tbsp soy sauce
• 1 tbsp. sugar
• 1 tbsp cornstarch + 1 tsp
• 1 and 1/4 teaspoons coarse salt
• 1 tbsp. l. dry sherry
• 3/4 cup canned or homemade chicken broth, low-sodium, or water
• 2 tablespoons of vegetable oil
• 2 bunches of medium-sized asparagus (about 1 kg), cut into 2 cm pieces, tough ends trimmed off
• 1 bunch green onions, thinly sliced
• For serving: white or brown rice

Preparation:

1. Place the chicken breasts in the freezer for 20-30 minutes, then slice thinly across the grain into strips. In a bowl, combine the chicken strips with half the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, and sherry. Let marinate at room temperature for 15 minutes. Mix the remaining cornstarch into the broth.
2. In a large nonstick skillet, heat 1 tablespoon vegetable oil over high heat. Add the asparagus, green onions, remaining garlic, ginger, 1/4 cup water, and 1/4 teaspoon salt. Cook until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
3. Heat the same skillet over high heat, then add the remaining 1 tablespoon oil. Add the chicken and cook until lightly browned, about 3 minutes. Return the asparagus to the skillet and stir to heat through. Stir in the reserved cornstarch mixture and bring to a full simmer to thicken. Transfer the chicken and vegetables to a serving platter or divide among 4 plates; serve with rice.