Chicken -- Ginger-Garlic

8 ounces frozen green beans or chopped fresh asparagus
3 or 4 bone-in, skin-on chicken thighs
1/2 medium onion
2 cloves garlic
1 1/2-inch piece fresh ginger root
2 tablespoons vegetable or grapeseed oil
2 teaspoons low-sodium soy sauce or more as needed
1/2 cup water
1/2 cup packed fresh basil leaves
Kosher salt
Freshly ground black pepper
Hot sauce (optional)
Crushed red pepper flakes (optional)

Place the green beans in paper towel so they defrost a bit.

Cut chicken into bite-size pieces.

Coarsely chop the onion. Smash, peel and mince the garlic. Use a spoon to scrape away the skin of the ginger root, then grate or mince the ginger to yield at least 2 teaspoons (the more, the better!).

Cut the green beans into 1-inch lengths.

Heat oil in wok or deep saute pan over medium-high heat. As soon as the oil shimmers, swirl it around to coat. Add the onion, garlic and ginger; stir-fry for about 40 seconds, just until fragrant, and then add the chicken pieces. Stir-fry for about 4 minutes or until they have taken on some color and are almost cooked through.

Add the green beans and soy sauce; stir-fry for 1 minute, then add the water. Cover and cook for 3 or 4 minutes, then uncover, drop in the basil leaves and season lightly with salt and pepper.

At this point, the flavor will be mild. Taste, and add more soy sauce, as needed. Serve your guests who like it that way, and then season what is left in the pan with a spicy component (see OVERVIEW) before dishing out the rest.