Chicken and Asparagus Stir-Fry
Japanese home cooking has a way of making simple ingredients taste like they were made for each other, and this stir-fry earns its place in regular rotation. It's light but filling, fast but not rushed, and the combination of sake, tamari, and fresh ginger hits a savory note that's hard to put down. Fresh asparagus, a hot pan, and 20 minutes. Spring cooking at its most straightforward.
Servings: Four
INGREDIENTS
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons sake
1 tablespoon tamari
1 tablespoon potato starch
2 tablespoons avocado oil, separated
1 tablespoon fresh ginger, julienned
2 cloves garlic, thinly sliced
12 ounces asparagus, trimmed and cut into 2-inch pieces
1/4 cup water
Cooked rice or cauliflower rice (optional)
Scallions (optional garnish)
PREPARATION
Coat chicken: Cut chicken into bite-sized pieces and season with salt and pepper. Add potato starch and toss until evenly coated.
Sear chicken: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, turning once, until golden and almost cooked through, about 3 to 4 minutes per side. Transfer chicken and any accumulated juices to a plate.
Cook vegetables: Add remaining 1 tablespoon avocado oil to the pan. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add asparagus, seasons with salt and pepper, and cook, stirring, for 2 minutes. Asparagus may need another 1 to 2 minutes depending on thickness.
Plate: Return chicken and juices to the pan. Add sake, tamari, and water. Cook, stirring, until chicken is cooked through and sauce lightly coats everything, about 2 minutes. Taste and adjust seasoning then serve immediately.
Notes:
Potato starch gives the chicken a lighter, crispier coating than cornstarch and helps the sauce cling. Don't skip the step of transferring the chicken and its juices back together — the juices are part of the sauce.
Asparagus thickness varies; if stalks are thick, add 30 seconds to the cook time in step 3.
Sake can be substituted with dry sherry or dry white wine.
