Stir-Fry Chicken & Asparagus

Stir-Fry Chicken & Asparagus About 1 lb boneless chicken breast, sliced into 1-inch sized pieces About 8 asparagus stalks, ends trimmed, cut into 1-2-inch pieces 1-2 scallions, sliced on a bias 4 cloves garlic, minced 1 Tbsp Soy sauce 1 Tbsp Corn starch Oil Salt and pepper to taste sesame seeds (optional) Marinate sliced chicken with soy sauce, corn starch, salt, and 1 clove of minced garlic in refrigerator for 15-20 minutes. Meanwhile, heat oil in a wok or large skillet over medium-high heat. Add asparagus, and saute until just tender, about 5 minutes. Remove the asparagus and set aside. Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add rest of garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Serve dish over steamed rice. garnished with toasted sesame seeds if desired.