Chicken with Asparagus Recipe
Ingredients
| 2 whole medium chicken breasts (1 1/2 pounds total), skinned and boned | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Cooking oil | 1 Tablespoon | |
| Ginger root | 2 Teaspoon, grated | |
| 1 10-ounce package frozen cut asparagus, thawed | ||
| 5 green onions, bias-sliced into 1-inch lengths (1 cup) | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Water chestnuts | 1 8 Ounce, drained | |
| Hot cooked rice | ||
Directions
Cut chicken into thin bite-size strips.
For sauce, stir together water, wine, soy sauce, cornstarch, honey, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add asparagus; stir-fry for 1 1/2 minutes.
Add green onions and mushrooms; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Remove chicken.
Stir-fry remaining chicken for 2 to 3 minutes or till done.
Return all chicken to the wok or skillet.
Stir in water chestnuts.
Push chicken mixture from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over rice.
For sauce, stir together water, wine, soy sauce, cornstarch, honey, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add asparagus; stir-fry for 1 1/2 minutes.
Add green onions and mushrooms; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Remove chicken.
Stir-fry remaining chicken for 2 to 3 minutes or till done.
Return all chicken to the wok or skillet.
Stir in water chestnuts.
Push chicken mixture from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over rice.
Chef
