Chicken & Asparagus Stir Fry Recipe

Mix together the wine, vinegar, garlic salt, garlic powder, white pepper, sugar and cornstarch. Add the cut up chicken, cover, and refrigerate until ready to cook.

Cut up all the vegetables into even pieces.

In a large wok or pan, heat 2 tablespoons of oil on high heat. Add the vegetables and two dashes of garlic salt. Cook on high, stirring constantly, for about 2 minutes, or until the asparagus is cooked to your liking. I prefer it to be 'al dente' where the outside is cooked soft but still has a bit of a crunch. This is also when the asparagus is at its brightest color. Remove the vegetables when cooked (I put it back into the bowl I used when I cut up the vegetables).

In the same pan, add the remaining vegetable oil and heat on high. Strain the chicken (reserving the liquid) and add the strained chicken to the hot oil. Cook on high, stirring constantly, until chicken is fully cooked. This should take no more than 2-3 minutes. Add back in the cooked vegetables and the reserved liquid and cook, stirring constantly, for another 2-3 minutes to make sure the sauce is fully cooked. Remove from heat and serve with rice.