1 lb Boned,skinned chicken breast
2 tb Finely minced fresh ginger
2 md Garlic cloves
- peeled and minced
2 tb Soy sauce
2 tb Sweet port, sherry, OR
- Madeira
3 tb Sesame oil
1 ts Chili oil
1 1/2 lb Asparagus
1 md Yellow onion
1 md Red bell pepper
1 ts Cornstarch; blended with
1/4 c  Chicken broth

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