Chicken and Asparagus Stir-Fry Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 25 min

Ingredients

Instructions

1. Cut the chicken thighs into bite-size pieces, mix with the salt, sake and potato starch, and let sit for 5 minutes.
2. Trim the tough ends off the asparagus and cut it diagonally into 2-inch (5 cm) pieces. Peel the ginger and cut it into thin slivers.
3. Heat 1/2 tablespoon of oil over medium heat and cook the chicken until golden brown and almost cooked through. Remove from the pan.
4. In the same pan, heat 1 tablespoon of oil with the ginger over medium heat until fragrant. Add the asparagus and cook for a couple of minutes.
5. Return the chicken to the pan, add the water and cook until the liquid is half gone. Season with salt and pepper to taste.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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