Chicken Breasts Asparagus Recipe
Ingredients
| Chicken breasts package | 1 , frozen | |
| Asparagus spears package | 1 , frozen | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Cornstarch | 1 1/2 Tablespoon |
Directions
Remove chicken from bones; cut into pieces about 1 by 1 1/2 inch.
Diagonally slice asparagus into 1-inch lengths.
In frying pan, fry chicken in hot oil for about 5 minutes, turning to brown all sides.
Add asparagus; cook 2 minutes.
Pour in the 1 cup water; add salt and monosodium glutamate.
Cover and simmer just until asparagus is tender.
Do not overcook.
Dissolve cornstarch in the 2 tablespoons water; pour over chicken and asparagus; stir until cornstarch thickens and clears.
Diagonally slice asparagus into 1-inch lengths.
In frying pan, fry chicken in hot oil for about 5 minutes, turning to brown all sides.
Add asparagus; cook 2 minutes.
Pour in the 1 cup water; add salt and monosodium glutamate.
Cover and simmer just until asparagus is tender.
Do not overcook.
Dissolve cornstarch in the 2 tablespoons water; pour over chicken and asparagus; stir until cornstarch thickens and clears.
Chef
