For the chicken & marinade:

12 ounces chicken breast, thinly sliced

1 tablespoon water

1 teaspoon cornstarch

1 teaspoon oil (vegetable or canola)

1 teaspoon oyster sauce

For the rest of the dish:

½ cup water (or low sodium chicken stock)

2 teaspoons cornstarch

¼ teaspoon ground white pepper

¼ teaspoon sugar

1 tablespoon light soy sauce

1 tablespoon oyster sauce

¼ teaspoon sesame oil

2 tablespoons oil (vegetable or canola)

1 clove garlic, minced

1 pound asparagus, ends trimmed and sliced on a sharp angle into 2-inch pieces

1 tablespoon Shaoxing wine (or dry sherry)

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In a small bowl, combine chicken slices with water, cornstarch, oil, and oyster sauce. Mix well and marinate for 15 minutes.
In another bowl, whisk together water (or chicken stock), cornstarch, white pepper, sugar, soy sauce, oyster sauce, and sesame oil. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add marinated chicken and stir-fry for 3–4 minutes until just cooked through. Remove and set aside.
Add remaining oil to the wok, then garlic. Stir-fry for 30 seconds until fragrant.
Add asparagus and stir-fry for 2–3 minutes until crisp-tender.
Return chicken to the wok, pour in Shaoxing wine, and stir quickly.
Add the prepared sauce and cook 1–2 minutes until the sauce thickens and coats everything.
Serve hot with steamed rice.

Swap chicken breast for chicken thighs for more juiciness.

Replace asparagus with snap peas, green beans, or broccoli.

Add bell peppers, mushrooms, or carrots for more variety.

For spice, stir in chili flakes or fresh chilies.

Best enjoyed fresh—does not freeze well as asparagus softens.

Store leftovers in the fridge for up to 4 days.