8 oz chicken breast cut into cubes
1/2 tablespoon cornstarch
1 tablespoons oil
2 cloves garlic minced
1 lb asparagus bottom stems trimmed
1 tablespoon soy sauce
1 tablespoon oyster sauce
4 tablespoons water
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon Thai sweet chili sauce
Mix the chicken with cornstarch. Mix all the ingredients for the Sauce in a small bowl, stir to combine well. Set both aside.
Heat up a skillet with the oil. Saute the garlic until aromatic. Add the chicken and stir-fry back and forth until the surface turns opaque. Add the asparagus and continue to stir-fry, for about 1 minute. Add the Sauce into the skillet. As soon as it thickens, dish out and serve immediately.