Kung Pao Chicken & Asparagus

I get it, traditionally kung pao chicken is not served with asparagus…. BUT hear me out; Adding a vegetable helps cut the “richness” of the sauce and balances the dish out PERFECLY. Try it out, you might love it!

What you’ll need:

• 2-3 large chicken breasts

• 1 lb asparagus

• 1 stalk green onions

• salt

• black pepper

• 1 tsp olive oil

• 3 T soy sauce

• 3 T hoisin sauce

• 3 T sriracha

• 3 T rice vinegar

• 1 T sesame oil

• 8-10 garlic cloves

• 1/3 cup water

• 1 T cornstarch

• 1 tsp chili flakes (optional)

Instructions:

1. Start off by prepping chicken breasts.

   -RInse, pat dry, and cut into cubes or bite sized pieces. Place into mixing bowl.

   -Season with soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, salt and pepper. Set aside.

2. Prep asparagus:

   -RInse, pat dry, and remove hard ends by snapping off and discarding.

   -Snap the rest of the asparagus in half and set aside.

3. Cut green onions into small pieces. Set aside; Will be used for garnish later.

4. Slice, mince, or press garlic cloves and set aside

5. To a separate mixing bowl, add water and cornstarch. Combine well until cornstarch is dissolved. Set aside.

6. To a medium-hot skillet pan add 1 tsp olive oil.

7. Stir fry garlic until fragrant, about 10-15 seconds.

8. Add in chicken and stir fry until chicken is 75% cooked though. About 5-8 minutes.

9. Add in asparagus and cornstarch slurry. Lower heat and let simmer for about 8-10 minutes. Sauce should be thickened and chicken temp should be at 165F before consumption.

10. Garnish with green onions on top and Serve over a bed of rice, or enjoy as is!