Chicken and Asparagus Stir-Fry

1 lb boneless skinless chicken breasts (about 2 breasts)

2 garlic, minced

1 2-inch piece peeled fresh ginger, cut into thin matchsticks

1 tbsp soy sauce

1 tbsp sugar

1 tbsp plus 1 teaspoon cornstarch

1 ¼ tsp kosher salt

¾ cup low-sodium chicken broth or water

2 tbsp vegetable oil

2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces

1 scallions (white and green parts), thinly sliced

Serving suggestion: Brown or white rice

Place the chicken breasts in the freezer for 20 to 30 minutes. Once slightly firm, thinly slice them against the grain into strips.

In a bowl, combine the chicken strips with half of the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, and 1 teaspoon salt. Allow it to marinate at room temperature for 15 minutes.

In a separate bowl, mix the remaining cornstarch with the chicken broth or water.

Heat 1 tablespoon of oil in a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, and 1/4 cup of water. Season with 1/4 teaspoon salt. Stir-fry until the asparagus turns bright green but retains its crunch, approximately 3 minutes. Transfer the veggies to a bowl.

In the same skillet, heat the remaining oil. Add the marinated chicken and stir-fry until it's no longer pink and slightly browned, about 3 minutes.

Return the asparagus mix to the skillet, stirring to combine. Add the reserved cornstarch mixture, bringing it to a boil to thicken the sauce.

Serve the stir-fry on a platter or divide among 4 plates. Complement with your choice of rice.

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Chicken and Asparagus Stir-Fry