Step 1

In a large Ziploc bag, combine chicken, soy sauce, ginger, and cornstarch. Shake to coat. Marinate for 30 minutes, turning frequently.

Step 2

Heat 1 tablespoon of oil over high heat in a wok or large stainless steel skillet. Add chicken and cook, stirring several times, until the chicken is done; 3-4 minutes. Cook in small batches removing the cooked chicken to a plate.

Step 3

Heat 1 tablespoon of oil over high heat in a wok Add onion and bell pepper and cook 2-3 minutes or until crisp-tender; stirring frequently. Remove to plate with chicken.

Step 4

If necessary, add another tablespoon of oil to wok over high heat. Add carrots, broccoli, and asparagus and cook for 3-4 minutes, stirring frequently. Place lid on wok for the last minute of cooking. Remove vegetables to plate.

Step 5

In a small bowl, whisk together chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch. If desired, add ginger and/or sambel oleck. Pour into a wok over low heat and whisk until thickened; 2-3 minutes. Return chicken and veggies to wok and warm. Serve immediately over rice or udon noodles.