I am a huge fan of asparagus so I am down for any recipe that involves it. I found this recipe browsing through foodgawker and I knew I had to try it. I added a steak and a bit of sesame seeds into the mix and it was just divine. If you do not have rice vinegar you can use regular white vinegar but I do recommend buying it if you enjoy cooking Asian food. It really makes a difference. You will want to use the small baby asparagus when making this dish as well. When it comes to oil try sesame oil which is also found in Asian stores.
4 chicken breast, skinless and boneless, cubed
1 steak, cubed
1/2 pound of fresh Asparagus
2 tablespoon oil
1 small onion, minced
1 tablespoon minced ginger
2 cloves of garlic, fine minced
2 tablespoons soy sauce
1 tablespoon of hot sauce
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
1. Wash and trim tough ends of asparagus. Cut asparagus into about 1” pieces. Set aside. Heat large pan, then add oil. Add garlic, minced ginger and onions and cook till translucent. Add soy sauce, hot sauce and vinegar. Stir sauces into chicken and steak, continue cooking the chicken until it’s almost cooked.
2. Add asparagus tips and cook for 1-2 minutes, or until asparagus is tender and chicken chicken is completely cooked then sprinkle with sesame seeds and cook for a remaining two minutes.
Yields: 4 servings
adapted from chicken recipe box