Juicy white meat chicken stir fried with crunchy asparagus and carrots, glazed in savory soy-based sauce with a hint of sweetness. A great, basic stir fry that is easy to make and so delicious!
Slice defrosted chicken into thin strips.
In a small bowl, add oyster sauce, soy sauce, sesami oil, rice wine, sugar, water and corn starch to make marinate. Add marinate to chicken and set aside.
Cut up asparagus and carrots. Mince garlic. Slice fresh ginger to create 5-6 thin slices of ginger.
Add vegetable oil to wok and heat up wok on high heat. Once wok is heated up, add asparagus and carrots and cook for 2-3 minutes or until almost done. Remove and set aside.
Add vegetable oil to wok. Once oil is heated up, add ginger and garlic. Wait for 30 seconds, then add chicken to the wok. Try to get the chicken into the wok as dry as possible. Set aside leftover marinate for later.
Cook chicken for ~2 minutes, or until chicken is almost done. Add asparagus and carrots back into the wok, cook for 1 minute, add the leftover marinate, and cook for another 1-2 minutes, or until everything is fully cooked.
Serve with white or brown rice, and enjoy!