– 3 large boneless chicken breast diced – 1 teaspoon garlic powder – 1 bundle of fresh asparagus diced – 3 garlic cloves finely chopped – Fresh Cracked Black Pepper ... Swipe up to see the full list!
– First season the diced chicken breast with fresh cracked pepper, and garlic powder. Set aside. – Next, make the black peppered sauce. Place the rice vinegar, soy sauce, and cornstarch into a small saucepan. Make sure the cornstarch is thoroughly mixed in. – Once the cornstarch is mixed in, add the oyster sauce, garlic powder, and fresh cracked black pepper to the sauce.
– Place the sauce on a stove top and use medium heat to cook the sauce for about 5 minutes. Make sure to stir the sauce while it cooks. Once the sauce has cooked, remove it from the heat source. The sauce thickens slightly while it sits. – Next heat your wok skillet on high heat. Once the wok gets hot, add a few drizzles of the sesame oil to the wok. – Once the oil is hot, add the asparagus. Cook for about 3 to 4 minutes. Remove asparagus from pan, set aside.
– Add a few drizzles of sesame oil to the pan, when the oil is hot add the chicken. If needed, Cook the chicken in batches. – Cook the chicken for about 7 to 8 minutes (or until the chicken is cooked through) if you cut the chicken in large chunks as I did. – After cooking the chicken, turn the heat down to medium high, add the garlic and let it cook for about 30 seconds.
– Then add the asparagus, and about ½ of the sauce to the pan. Stir the ingredients together until well incorporated. Add additional sauce per your taste preference. – Serve with rice or noodles.