This one is a real winner! It's the marinating that sets it apart and the chili paste gives it a nice kick.
1 pound, boneless, skinless chicken breasts
1 tablespoon lemon juice
1 1/2 tablespoons soy sauce
1/2 teaspoon granulated sugar
2 teaspoons cornstarch
3 tablespoons chicken broth
1 tablespoon oyster sauce
1/2 teaspoon chili sauce
3 tablespoons vegetable or peanut oil
2 cloves garlic, chopped
1/4 teaspoon salt
1/2 pound fresh asparagus, cut into 1 inch pieces
1 red bell pepper, cut into thin strips
Cut the chicken breasts into thin strips approximately 1 1/2 to 2 inches long. Place the chicken strips in a bowl and add the lemon juice, soy sauce, sugar and cornstarch. Marinate the chicken for 20 minutes.
In a small bowl, combine the chicken broth, oyster sauce, and chili paste. Set aside.
Heat a wok over medium high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir fry for 15 seconds or until the garlic is aromatic.
Add the chicken strips. Let them brown briefly, then stir fry, stirring and tossing the chicken for 3 to 4 minutes until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1 tablespoon oil in the wok. When the oil is hot, add the salt and asparagus. Stir fry the asparagus, stirring and moving it around the pan for one minute.
Add the red bell pepper. Stir fry for one minute, then add the oyster sauce mixture.
Add the chicken back into the pan. Stir fry for another one to two minutes to heat everything through.
