Stir-fried Chicken with Asparagus

Steps

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1. 1
   Prepare the chicken breast (about 300g) by removing the skin and connective tissue. Examine the grain direction and cut the chicken into evenly-sized strips, choosing either with or against the grain based on desired texture.
   ▶ ≈0:15
2. 2
   Place the chicken strips in a bowl and season with salt, sugar, white pepper, sake, and soy sauce. Massage thoroughly until evenly coated, add cornstarch slurry to retain moisture, and finish with sesame oil for aroma. Let marinate in the refrigerator.
   ▶ ≈1:37
3. 3
   Trim the tough base of the asparagus and peel away any rough outer layers. Cut the asparagus diagonally into thirds, roughly matching the length of the chicken strips. Substitute with green onion if you prefer to avoid heat.
   ▶ ≈2:27
4. 4
   Prepare the sauce by combining oyster sauce (15g), soy sauce (10ml), sake (1 tbsp), mirin (10ml), sugar (2g), minced garlic, minced ginger, and water (50ml) in a bowl. Stir well and add cornstarch to thicken so the sauce clings better to the ingredients.
   ▶ ≈3:26
5. 5
   Heat a pan over medium heat and lightly oil it. Add the marinated chicken, spreading it out to prevent sticking. Cook until about half-done, then add the chili pepper.
   ▶ ≈3:57
6. 6
   Season with a pinch of black pepper and stir-fry to release the aromas. When the chicken is almost cooked through, pour in the prepared sauce and toss everything together so the chicken absorbs the flavors.
   ▶ ≈4:35
7. 7
   Lower the heat and add all the asparagus, stirring quickly to combine with the chicken. Turn off the heat once the sauce reduces and coats the ingredients. Work briskly to prevent the chicken from becoming tough or the asparagus from yellowing.
   ▶ ≈4:47
8. 8
   Plate the finished stir-fried chicken and asparagus and serve over rice. Drizzle extra sauce over the rice if desired for added flavor.
   ▶ ≈5:23