Juicy chicken thigh pieces and crisp spring asparagus in a quick and easy Japanese-style ginger sauce.
Video
Ingredients
- 2 chicken thighs
- 1/4 tsp salt
- 1 Tbsp sake
- 1 Tbsp Katakuriko (potato starch)
- 7 oz Asparagus
- 1 Tbsp ginger root (slivered)
- 1 1/2 Tbsp oil (divided)
- 2 Tbsp water
- salt and pepper to taste
Instructions
- Cut the chicken thighs into bite-size pieces, then mix with salt, sake, and Katakuriko (potato starch). Let sit for 5 minutes.
- Trim off the tough ends of the asparagus and cut it diagonally into 2-inch (5 cm) pieces. Peel the ginger and slice it into thin slivers.
- Heat 1/2 tablespoon of oil over medium heat and cook the chicken until golden brown and almost cooked through. Remove from the pan.
- In the same pan, heat 1 tablespoon of oil with the ginger over medium heat until fragrant, then add the asparagus. Cook for a couple of minutes, then return the chicken to the pan. Add water and cook until the liquid is half gone. Season with salt and pepper to taste.