Taiwanese Chicken Stir Fry

Ingredients

2 tablespoons extra virgin olive oil, more as needed

2 tablespoons untoasted sesame oil

4 boneless, skinless chicken thighs, sliced into thin strips

1-inch piece ginger, peeled and sliced into thin coins

12 garlic cloves, peeled

4 scallions, trimmed and cut on the diagonal into 1-inch pieces

2 large leeks, trimmed, triple-rinsed, and sliced into coins

1 red bell pepper, stemmed, seeded, and cut into slivers

8 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces

1 teaspoon red pepper flakes

1/2 cup Chinese rice wine

2 tablespoons soy sauce

Directions

Heat a large wok or frying pan over high heat.
When hot, add the olive and sesame oils and the chicken.
Use tongs to turn the chicken pieces until they’ve browned on all sides and are just about cooked through.
Use a slotted spoon to transfer the chicken to a large bowl.
If needed, add another tablespoon of olive oil to the hot wok, then add the ginger, garlic, scallions, leeks, and bell pepper, and stir-fry until softened, 8 to 10 minutes.
Add the asparagus and stir-fry for 3 more minutes.
Add back the chicken along with the pepper flakes, rice wine, and soy sauce.
Bring the liquid to a boil, then lower the heat to a simmer, cover the wok, and cook for 15 minutes.
If the sauce needs thickening after you take off the lid, raise the heat back to a low boil and cook for another 5 minutes.

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