This stirfry is a fast and easy way to get dinner on the table. The key is to prep all your ingredients first. Look for fat pencil sized asparagus spears to ensure they don’t cook faster than the rest of the vegetables. Finally, have a serving platter ready to go. You don’t want the stirfry to sit in the pan and continue to steam once it’s done.
In a medium bowl, mix the the chicken with cornstarch to coat. Then, stir in the soy sauce and set aside.
To make the sauce, in a small bowl combine soy sauce, mirin, sake, sugar, chile-garlic sauce, and cornstarch.
Heat a 12-inch nonstick skillet over medium high heat. When the pan is hot, swirl in 1 T. canola oil. Add the chicken and stir-fry for 3-4 minutes until lightly browned on each side. Put the chicken in a medium bowl and set aside.
Add the remaining canola oil to the pan. Add the bell pepper and asparagus and stirfry for 2-3 minutes. The asparagus should be starting to turn bright green. Add the sugar snaps and cook for one minute more.
Stir in the garlic and ginger and cook just until it starts to get fragrant, less than 30 seconds. Add the chicken back to the pan and cook for another minute. Stir the sauce mixture to ensure the cornstarch hasn’t settled to the bottom, and pour it over the chicken and vegetables. Stir to coat everything. The sauce should thicken slightly.
Immediately transfer the stirfry to a platter and serve over a scoop of steamed Hinode calrose rice.