Difference between revisions of "Chicken and Asparagus Stir-Fry"
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(New page: Ingredients: 1 lb. boneless chicken breasts 1 egg white, lightly beaten 1 lb. fresh asparagus 3 tbsp. low-sodium soy sauce 1 tbsp. cornstarch 1/4 c. dry sherry 2 t...) |
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| − | Ingredients | + | ==Ingredients== |
| − | 1 lb. boneless [[chicken breasts]] | + | *1 lb. boneless [[chicken breasts]] |
| − | 1 [[egg]] white, lightly beaten | + | *1 [[egg]] white, lightly beaten |
| − | 1 lb. fresh [[asparagus]] | + | *1 lb. fresh [[asparagus]] |
| − | 3 tbsp. low-sodium [[soy sauce]] | + | *3 tbsp. low-sodium [[soy sauce]] |
| − | 1 tbsp. [[cornstarch]] | + | *1 tbsp. [[cornstarch]] |
| − | 1/4 c. [[dry sherry]] | + | *1/4 c. [[dry sherry]] |
| − | 2 tsp. [[sesame oil]] | + | *2 tsp. [[sesame oil]] |
| − | 2 tbsp. [[vegetable oil]] | + | *2 tbsp. [[vegetable oil]] |
| − | 1 tbsp. minced [[garlic]] | + | *1 tbsp. minced [[garlic]] |
| − | 1 tbsp. minced fresh [[ginger]] | + | *1 tbsp. minced fresh [[ginger]] |
| − | 1/4 c. [[chicken broth]] | + | *1/4 c. [[chicken broth]] |
| − | 1 [[red pepper]], diced | + | *1 [[red pepper]], diced |
| − | 1/2 c. chopped [[scallions]] | + | *1/2 c. chopped [[scallions]] |
| − | 1/2 c. [[dry roasted cashews]] | + | *1/2 c. [[dry roasted cashews]] |
| − | 3 c. cooked brown or white [[rice]] | + | *3 c. cooked brown or white [[rice]] |
| − | + | ==Directions== | |
| + | |||
| + | Cut chicken into 1 inch squares. Combine with beaten egg white and | ||
toss lightly. Set aside. | toss lightly. Set aside. | ||
| − | + | Trim woody bottom ends from asparagus and discard. Cut asparagus | |
into 1 1/2 inch pieces. | into 1 1/2 inch pieces. | ||
| − | + | In a small bowl, combine soy sauce, cornstarch, sherry and sesame | |
oil and stir well. | oil and stir well. | ||
| − | + | In a large skillet or wok, heat 1 tablespoon vegetable oil. Add | |
garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 | garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 | ||
minute longer. Add chicken broth, cover and cook 2 minutes or until | minute longer. Add chicken broth, cover and cook 2 minutes or until | ||
asparagus is crisp-tender. Remove asparagus and wipe pan. | asparagus is crisp-tender. Remove asparagus and wipe pan. | ||
| − | + | Heat remaining tablespoon vegetable oil. Add chicken and stir-fry | |
until opaque. Add asparagus, red pepper, scallions and cashews. Stir | until opaque. Add asparagus, red pepper, scallions and cashews. Stir | ||
sauce and add to pan. Cook until mixture thickens. Serve over rice. | sauce and add to pan. Cook until mixture thickens. Serve over rice. | ||
Makes 4 servings. | Makes 4 servings. | ||
| − | [[Category:Internet Recipes]] | + | [[Category:Recipes]][[Category:Internet Recipes]] |
Latest revision as of 15:18, 24 January 2008
Ingredients[edit]
*1 lb. boneless chicken breasts *1 egg white, lightly beaten *1 lb. fresh asparagus *3 tbsp. low-sodium soy sauce *1 tbsp. cornstarch *1/4 c. dry sherry *2 tsp. sesame oil *2 tbsp. vegetable oil *1 tbsp. minced garlic *1 tbsp. minced fresh ginger *1/4 c. chicken broth *1 red pepper, diced *1/2 c. chopped scallions *1/2 c. dry roasted cashews *3 c. cooked brown or white rice
Directions[edit]
Cut chicken into 1 inch squares. Combine with beaten egg white and toss lightly. Set aside.
Trim woody bottom ends from asparagus and discard. Cut asparagus into 1 1/2 inch pieces.
In a small bowl, combine soy sauce, cornstarch, sherry and sesame oil and stir well.
In a large skillet or wok, heat 1 tablespoon vegetable oil. Add garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute longer. Add chicken broth, cover and cook 2 minutes or until asparagus is crisp-tender. Remove asparagus and wipe pan.
Heat remaining tablespoon vegetable oil. Add chicken and stir-fry until opaque. Add asparagus, red pepper, scallions and cashews. Stir sauce and add to pan. Cook until mixture thickens. Serve over rice. Makes 4 servings.
