1/2pound(225g)boneless skinless chicken breast or chicken thighs, cut into bite sized pieces
1/2pound(225g)fresh Asparagus
1Tablespoon(15ml)oil
1small onion, minced
1Tablespoon(15ml)minced fresh ginger
2clovesgarlic, fine mince or crushed
1Tablespoon(15ml)soy sauce (use Tamari for Gluten Free)
1Tablespoon(15ml)sriracha or hot sauce
2teaspoons(10ml)rice vinegar (use distilled white vinegar for Gluten Free)
1/2teaspoon salt and pepper, or to personal taste
Instructions
Wash and trim tough ends of asparagus. Cut asparagus into about 1” pieces. Set aside.
Heat large pan over medium-high heat, then add oil. Add garlic, minced ginger and onions and cook until translucent. Add chicken and cook until the chicken is lightly browned.
Add soy sauce, hot sauce and vinegar. Stir sauces into chicken and continue cooking the chicken until it’s nearly cooked through.
Add asparagus tips and cook for 1-2 minutes, or until asparagus is tender and chicken chicken is completely cooked. Season with additional salt and pepper, or to taste.Serve warm with rice or pasta.