teriyaki chicken and asparagus stir fry
spring is in the air and asparagus is season, which means i'll be eating is as often as i can, it's one of my spring favorites i love it paired with chicken in this stir fry
soy sauce or gluten free soy sauce, mirin, honey, fresh grated ginger, cornstarch, skinless chicken breast, kosher salt, canola or grapeseed oil, asparagus, garlic
- 3 tablespoons soy sauce or gluten free soy sauce
 - 2 tablespoons mirin
 - 1/2 tablespoon honey
 - 1/2 tablespoon fresh grated ginger
 - 1 teaspoon cornstarch
 - 1 1/2 pounds skinless chicken breast
 - kosher salt
 - 1 tbsp canola or grapeseed oil
 - 12 oz asparagus
 - 4 cloves garlic

- whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl set aside.
 - lightly season the chicken with salt.
 - heat a large non stick wok over medium high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender crisp, about 6 to 7 minutes.
 - add the garlic and cook until golden, about 1 minute.
 - set aside on a dish.
 - increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
 - remove and set aside and repeat with the remaining oil and chicken.
 - place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3 tablespoons soy sauce or gluten free soy sauce
- 2 tablespoons mirin
- 1/2 tablespoon honey
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 1/2 pounds skinless chicken breast
- kosher salt
- 1 tbsp canola or grapeseed oil
- 12 oz asparagus
- 4 cloves garlic

 ### Assistant: The ingredients you'll need are:
- 3 tablespoons soy sauce or gluten free soy sauce
- 2 tablespoons mirin
- 1/2 tablespoon honey
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 1/2 pounds skinless chicken breast
- kosher salt
- 1 tbsp canola or grapeseed oil
- 12 oz asparagus
- 4 cloves garlic


You can follows these steps to make the recipe:
- whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl set aside.
- lightly season the chicken with salt.
- heat a large non stick wok over medium high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender crisp, about 6 to 7 minutes.
- add the garlic and cook until golden, about 1 minute.
- set aside on a dish.
- increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
- remove and set aside and repeat with the remaining oil and chicken.
- place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
- .

