If you’re like me, most of your recipes come from what you have on hand. This recipe happened to come to life after I found a fantastic special on asparagus. I will never pass up price matching for more than 50% off, never. Needless to say, I was very pleased with the result. The asparagus held on to its flavor and sat wonderfully well with the water chestnuts, peanuts, and sauce. I recommend pairing this dish with steamed rice, but feel free to serve it with my fried rice recipe posted on the website.

Prep time: 5 minutes
Cook time: 10-15 minutes

1 lb. – Boneless, skinless chicken thighs, cut into ¾” cubes
¼ lb. – Asparagus spears, cut into 1” sections, green parts only
8 oz. – Water chestnuts, sliced or diced
3 – Green onions, white parts sliced thin, light green parts sliced ¾”
1 – Small white onion, thinly slivered
½ c. – Peanuts
3 Tbs. – Peanut oil or cottonseed oil
1 tsp. – Garlic, minced

2 Tbs. – Oyster Sauce
2 Tbs. – Water
1 Tbs. – Soy sauce
1 tsp. – Sugar
1 tsp. – Mirin
1 tsp. – Cornstarch

Begin by mixing the sauce. In a bowl, combine the oyster sauce, water, soy sauce, sugar, mirin and cornstarch, set aside until needed toward the end.

In a wok or large, tall-sided pan over medium-high heat, warm 1 tablespoons of peanut oil until the oil begins to smoke a little. Add the chicken, and cook until no longer pink and lightly browned. Using a slotted spoon, remove the chicken to a bowl and set aside.

Wipe the pan clean, or not, and add 2 more tablespoons of peanut oil before raising the heat to the highest setting. When the oil begins to smoke slightly, add the onion and asparagus, stirring often, 3-5 minutes. Next, add in the water chestnuts, continue cooking on high, 2-3 minutes. Reduce the heat to medium, clear a space in the middle of the pan, add the garlic and peanuts, sauté 2 minutes; stir to toast the peanuts but be careful not to burn the garlic.

Return the heat to medium-high, add the green onions, chicken, and sauce. Continue to stir all of the ingredients together as the heat thickens the sauce, 1-2 minutes. Plate immediately paired with steamed or fried rice.

Serves 4