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1
POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals.
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2
Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil.
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3
Trim the coarse stem ends from the asparagus.
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4
Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths.
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5
Peel and halve the onion, then cut each half into thin slices.
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6
Core, seed and slice the red bell pepper lengthwise into 1/4 inch strips.
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7
Set a wok or large skillet over high heat.
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8
Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom.
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9
Add the onion and red pepper and stir-fry the mixture for 1 minute.
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10
Cover the wok and allow the mixture to steam for 1 minute.
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11
Using a slotted spoon, remove the vegetables from the wok to a heatproof plate.
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12
Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes.
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13
Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear.
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14
Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve.
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15
Accompany the chicken with fluffy boiled rice.
