Ingredients:

  • 1 lb boneless, skinless chicken breast (450 g), thinly sliced across the grain into 1/4-inch (6 mm) strips
  • 1 tablespoon low-sodium soy sauce (15 ml)
  • 1 teaspoon cornstarch (3 g)
  • 1 teaspoon neutral oil (canola or vegetable) (5 ml)
  • 1/3 cup low-sodium soy sauce (80 ml)
  • 2 tablespoons mirin (or dry sherry/sake) (30 ml)
  • 2 tablespoons packed brown sugar (28 g)
  • 1 tablespoon honey (21 g)
  • 1 tablespoon rice vinegar (15 ml) or lemon juice (optional)
  • 1 teaspoon toasted sesame oil (5 ml)
  • 1 tablespoon cornstarch (8-9 g) + 2 tablespoons cold water (30 ml) for slurry
  • 1 lb asparagus (450 g), woody ends trimmed, cut on a 1- to 2-inch (2.5–5 cm) bias
  • 2 tablespoons neutral oil (30 ml) for cooking (e.g., canola, grapeseed)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon fresh ginger, finely grated (about 1 tablespoon)
  • Salt and freshly ground black pepper, to taste
  • 2 scallions, thinly sliced on the diagonal (optional garnish)
  • 1 tablespoon toasted sesame seeds (optional garnish)
  • Lemon or lime wedges (optional)

Instructions:

  1. Prep mise en place: slice chicken, trim and cut asparagus, mince garlic, grate ginger, and measure sauce ingredients. Combine chicken with marinade (soy sauce, cornstarch, neutral oil); toss and set aside 15–30 minutes if time allows or proceed immediately.
  2. Make the teriyaki sauce: whisk together soy sauce, mirin, brown sugar, honey, rice vinegar (if using) and sesame oil in a small bowl. In a separate small bowl, mix cornstarch and cold water to make a slurry; set aside.
  3. Heat wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add chicken in a single layer (work in batches if needed). Sear without moving 60–90 seconds until edges brown; toss and cook until mostly cooked through, about 2–3 more minutes. Remove chicken to a plate.
  4. Add remaining tablespoon oil to the hot pan. Add garlic and ginger, stirring 10–15 seconds until fragrant. Add asparagus and stir-fry 2–3 minutes until vibrant green and tender-crisp (up to 4 minutes for very thick stalks).
  5. Return chicken to the pan and stir to combine. Pour teriyaki sauce over chicken and asparagus and bring to a simmer. Stir the cornstarch slurry again and add gradually while stirring for 15–30 seconds until sauce thickens into a glossy coating. Cook 1 more minute to meld flavors.
  6. Taste and adjust seasoning (add more pepper, a squeeze of lemon, or a pinch of red pepper flakes). Serve over steamed rice or noodles and finish with sliced scallions and toasted sesame seeds.