Black Pepper Chicken and Asparagus Stir Fry

• Gluten free

• Meat

  • 3 Chicken breast, large boneless

• Produce

  • 1 bundle Asparagus, fresh
  • 3 Garlic cloves
  • 1 tsp Onion powder
  • 3 tsp Powdered garlic

• Condiments

  • 2 tsp Oyster sauce
  • 8 Table spoons soy sauce

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 2 tsp Black pepper, Fresh cracked
  • 1 1/2 tsp Cornstarch

• Oils & Vinegars

  • 4 tbsp Rice vinegar
  • 2 tbsp Sesame oil

Found on savoryspicerack.com

Description

Ingredients

• 3 large boneless chicken breast diced
• 1 teaspoon garlic powder
• 1 bundle of fresh asparagus diced
• 3 garlic cloves finely chopped
• Fresh Cracked Black Pepper
• 2 to 3 tablespoons sesame oil
• Sauce Ingredients:
• 4 tablespoons rice vinegar
• 8 table spoons soy sauce
• 1 and ½ teaspoons cornstarch
• 2 teaspoons oyster sauce
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 2 to 3 teaspoons fresh cracked black pepper

Directions

• First season the diced chicken breast with fresh cracked pepper, and garlic powder. Set aside.
• Next, make the black peppered sauce. Place the rice vinegar, soy sauce, and cornstarch into a small saucepan. Make sure the cornstarch is thoroughly mixed in.
• Once the cornstarch is mixed in, add the oyster sauce, garlic powder, and fresh cracked black pepper to the sauce.
• Place the sauce on a stove top and use medium heat to cook the sauce for about 5 minutes. Make sure to stir the sauce while it cooks. Once the sauce has cooked, remove it from the heat source. The sauce thickens slightly while it sits.
• Next heat your wok skillet on high heat. Once the wok gets hot, add about ½ tablespoon of the sesame oil to the wok.
• Once the oil is hot, add the asparagus. Cook for about 3 to 4 minutes. Remove asparagus from pan, set aside.
• Add about ½ tablespoon of sesame oil to the pan, when the oil is hot add the chicken. Cook the chicken in batches. (Usually cooked in 2 to 3 batches with ½ tablespoon of seasame oil added to the pan for each batch.)
• Cook the chicken for about 7 to 8 minutes (or until the chicken is cooked through) if you cut the chicken in large chunks as I did.
• After cooking the chicken set aside.
• Turn the heat down to medium high, add the garlic and let it cook for about 30 seconds.
• Add the chicken, asparagus, and about ½ of the sauce to the pan. Stir the ingredients together until well incorporated.
• Serve with rice or noodles.