Chicken and Asparagus Stir Fry in a Honey Ginger S
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 large chicken breast
8-10 spears asparagu
5 green onions
4 carrots
1 clove garlic, minced
4 Tbs soy sauce
1/3 cooking sherry or chicken broth (or combination)
1/4 c honey
1 1/8 tsp dried ginger
1 Tbs cornstarch
1 Tbs sesame oil
Instructions
Prepare the rice according to package instructions. Combine the
soy sauce through the sesame oil in a medium sized container,
mixing well. If the chicken is bone in and/or skin on, separate
the chicken from the bone and/or skin. Cut chicken into small
pieces, slicing it thin and against the grain. Having the chicken
slightly frozen helps with cutting thin pieces. Stir the chicken
into the sauce, cover with a lid or plastic wrap, and refrigerate it
while you prepare the rest of the ingredients.
Wash and peel the carrots. Slice diagonally into bite sized rounds,
about a 1/4 inch thick, set aside. Snap the ends off the asparagus.
Cut each piece into quarters. Steam the carrots and asparagus
together for 4 minutes. Remove immediately and dunk into ice
water to stop the cooking process.
Heat a stir fry pan or other skillet over medium-high heat with a
small amount of oil. Saute the garlic for 1 minute; remove and
set aside. Turn the heat up to high. Add the chicken and sauce,
stirring constantly until the chicken is cooked through. Add the
steamed vegetables and garlic. Cook, stirring constantly, for 2
minutes. Add the green onion and cook 1 minute more. Sprinkle
with sesame seeds to garnish, if desired. Serve immediately.
Originally Submitted
3/2/2011
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