This is a really easy, tasty stir-fry. I have everything cut up and prepared before I start cooking. I've also done this with beef and it was delicious.

Szechuan Chicken Stir-Fry
2 to 4 servings

6 Tbs Tamari (low sodium)
2 Tbs white wine vinegar
1 1/2 tsp sugar
1/2 tsp cayenne pepper (or, to taste)
1 lb (approx.) chicken breast halves, boneless, skinless, cut into 1/2-3/4” pieces
3 Tbs cornstarch
2 Tbs peanut oil (more, if necessary)
3 garlic cloves, minced
1 Tbs. minced fresh ginger root
1 bunch asparagus, chopped into 2 inch pieces OR 1 bunch broccoli cut into florets and coins (from stem)
Freshly cooked rice

1. Combine first 4 ingredients in small bowl and set aside.
2. Dredge chicken in cornstarch.
3. Heat oil in wok or heavy large skillet over medium high heat. Add garlic and ginger and stir-fry for one minute.
4. Add chicken and stir-fry until chicken is opaque, about 5-10 minutes.
5. Add Tamari mixture and stir-fry 30 seconds.
6. Add vegetable, mixing everything together in wok, and cover. Turn down heat to low and cook for about 5 minutes until the vegetables are tender.
7. Serve chicken immediately with rice.