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Composition - Chicken And Asparagus Stirfry:
- Provide 1 lb of Boneless skinless chicken thighs cut into 1 inch pieces
- Take 2 tbsp - Soy sauce
- Need 1 tsp Cornstarch
- Provide 2 clove Garlic thinly sliced
- Make ready 3 tbsp of Canola oil
- Make ready 1 lb for Asparagustrimmed and sliced on an angle into 2 inch pieces
- Prepare 1 bunch for Lettuce cord and chopped
- You need 3 cup of Cooked rice
- Get 1 bunch of Mint leaves for garnish
Chicken And Asparagus Stirfry making:
- In medium bowl toss chicken with 1 tablespoon soy sauce the cornstarch and half of the garlic let marinade
- In large skillet or wok heat 1 tablespoon oil over medium hi heat add remaining garlic and cook stirring until fragrant about 30 seconds
- Add asparagus and 1 teaspoon water cook stirring until crisp and tender about two minutes transfer into a bowl
- In the same skillet heat the remaining oil add the chicken in a single layer cook without stirring until browned on the bottom about two minutes then cook stirring until cooked through about one minute more
- Stir in lettuce and cook until just wilted about 30 seconds
- Stir in asparagus and the remaining tablespoon of soy sauce served with rice and garnish with mint
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