Chicken Asparagus Stir Fry Recipe
Tickle your tastebuds with this delicious Chicken Asparagus Stir-fry, won't you? I prepare this Chicken Asparagus Stir-fry with Chicken as the main ingredient. This compelling Chicken Asparagus Stir-fry is the Side Dish of choice for a winning meal. Note this Chicken Asparagus Stir-fry, otherwise you might regret your decision later.
Ingredients
1 1/2 pounds boneless chicken breast halves, skinned
1/4 cup water
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1/4 teaspoon garlic powder
1/4 teaspoon chicken-flavored bouillon granules
1/4 teaspoon ground ginger
2 teaspoons cornstarch
Vegetable cooking spray
1 pound fresh asparagus spears, cut into 1-inch pieces
1 medium onion, thinly sliced
1/2 pound fresh mushrooms, sliced
2 medium tomatoes, unpeeled and cut into wedges
3 cups hot cooked parboiled rice (cooked without salt or fat)
Directions
Trim excess fat from chicken, cutchicken into 1/4-inch strips, and place in a shallow container.
Combine next 6 ingredients, stir well.
Pour mixture over chicken, cover and refrigerate 30 minutes.
Drain chicken, reserving marinade.
Combine marinade and cornstarch, stirring until smooth.
Set aside.
Coat a nonstick wok or large skillet with cooking spray; allow to heat at medium-high (325°) for 2 minutes.
Add chicken to wok; stir-fry 3 to 4 minutes.
Remove chicken from wok, and drain on paper towels; set aside.
Wipe pan drippings from wok with a paper rowel.
Coat wok with cooking spray.
Add asparagus and onion to wok; stir-fry at medium-high (325°) 3 minutes.
Add mushrooms, stir-fry 2 minutes.
Return chicken to wok.
Pour reserved marinade mixture over chicken and vegetables, stirring well.
Add tomatoes; cook until sauce thickens.
Serve over hot rice.
Combine next 6 ingredients, stir well.
Pour mixture over chicken, cover and refrigerate 30 minutes.
Drain chicken, reserving marinade.
Combine marinade and cornstarch, stirring until smooth.
Set aside.
Coat a nonstick wok or large skillet with cooking spray; allow to heat at medium-high (325°) for 2 minutes.
Add chicken to wok; stir-fry 3 to 4 minutes.
Remove chicken from wok, and drain on paper towels; set aside.
Wipe pan drippings from wok with a paper rowel.
Coat wok with cooking spray.
Add asparagus and onion to wok; stir-fry at medium-high (325°) 3 minutes.
Add mushrooms, stir-fry 2 minutes.
Return chicken to wok.
Pour reserved marinade mixture over chicken and vegetables, stirring well.
Add tomatoes; cook until sauce thickens.
Serve over hot rice.
Comments
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stephieloveswilly says :
I made an extra batch of the marinade and added it at the end while everything was simmering...otherwise it would have been too dry...it turned it into a nice bubbly mixture and then there was a little more sauce to spoon onto the rice. i also added the 'very' little tomato's at the end...very nice recipe.
Posted on: 6 January 2010 - 5:16pm
