Garlic Ginger Chicken and Asparagus
Prep time
Cook time
Total time
Serves: 6
  • 1 pound chicken thighs or breast
  • 2 teaspoons granulated sugar
  • ½ teaspoon ground white pepper
  • 1 tablespoons cornstarch
  • 2 ounces fresh ginger, peeled and sliced into thin discs
  • 5 cloves garlic, minced
  • ¼ cup rice wine
  • ¼ cup soy sauce
  • 1 pound asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
  • 2 green onions, thinly sliced
  1. In a large bowl, mix together the chicken, sugar, white pepper, and cornstarch.
  2. Heat up 2 tablespoons extra virgin olive oil in a large saute pan over high heat. Add the ginger and stir for about 30 seconds. Add the garlic, and stir for another 30 seconds. Add the chicken and saute for 3 minutes, stirring constantly. Add the rice wine and soy sauce, followed by the asparagus. Saute and stir until the asparagus is tender, about another 3 minutes.
  3. Plate, then top with green onions. Serve with white rice.
Recipe by Sprig and Flours at