Spicy Chicken with Asparagus and Chile

When I saw this recipe, I wanted to make it because it combined asparagus and jalapenos, and I don't think I've ever eaten them together, especially in an Asian-inspired recipe. But I love both, so I put it on our menu.

The original recipe, posted by Brianna on her blog Oishi, called for ground pork. I had chicken breasts to use, so I decided to dice the uncooked breasts, sort of like how I diced them for my Asian Chicken Lettuce Wraps. I also omitted the oyster sauce and honey, and added a bit of hoisin and chicken broth. We both loved this recipe, and it's a quick and easy one to throw together on a weeknight.

Below is my adaptation of the recipe.

Ingredients

• 3 tbsp soy sauce, divided
• 1 tbsp Chinese rice wine (or dry sherry)
• 2 tsp cornstarch
• 2 boneless, skinless chicken breasts, diced
• 3 tsp Asian sesame oil, divided
• 12 oz thin to medium Asparagus spears, cut on a diagonal to 1/2-3/4 inch pieces
• 1 jalapeno, minced (ribs and seeds included)
• 1 tbsp minced fresh ginger
• 1/4 c chicken broth
• 1 tbsp hoisin
• 2 green onions, sliced

Directions

• In a bowl, whisk together 1 tbsp of the soy sauce, the rice wine, and cornstarch. Add the chicken and toss to coat.
• Heat 2 tsp of the oil in a large saute pan or wok over high heat. Add the asparagus, jalapeno, and ginger. Toss until the asparagus is crisp tender, about 3 minutes. Using a slotted spoon, transfer to a plate.
• Add the remaining oil to the pan. Add chicken; saute until browned, about 4 minutes.
• Return the asparagus mixture to the pan. Add the remaining soy sauce and hoisin. Saute a few minutes. Add the chicken broth and toss.
• Stir in the green onions, or serve them on top.

We ate this over white rice, but it would also be good over noodles. I would have liked a little more sauce, so next time I'll increase the liquids.