BLACK PEPPER CHICKEN AND ASPARAGUS STIR FRY

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

INSTRUCTIONS

1. First season the diced chicken breast with fresh cracked pepper, and garlic powder. Set aside.
2. 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.
3. Once the cornstarch is mixed in, add the oyster sauce, garlic powder, and fresh cracked black pepper to the sauce.
4. 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.
5. Next heat your wok skillet on high heat. Once the wok gets hot, add about ½ tablespoon of the sesame oil to the wok.
6. Once the oil is hot, add the asparagus. Cook for about 3 to 4 minutes. Remove asparagus from pan, set aside.
7. 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.)
8. 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.
9. After cooking the chicken set aside.
10. Turn the heat down to medium high, add the garlic and let it cook for about 30 seconds.
11. Add the chicken, asparagus, and about ½ of the sauce to the pan. Stir the ingredients together until well incorporated.
12. Serve with rice or noodles.

NOTES

You can add more sauce to the cooked dish if you prefer more sauce. I usually leave some as dipping sauce. 
I didn’t add salt to this recipe because the soy sauce I feel adds enough salt to the dish. 
Use low sodium soy sauce and or decrease your soy sauce by 1 to 2 tablespoons if you are sensitive to salt.