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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A wonderful recipe for asparagus season! Don't let the long list of ingredients stop you from trying this recipe - it goes together easily. Ingredients:
6 tablespoons oil |
1 lb boneless skinless chicken breast |
1/2 lb asparagus |
1 bunch green onion, sliced thin |
1 (4 ounce) can sliced mushrooms |
1 (14 1/2 ounce) can chicken broth |
1 1/2 teaspoons ginger |
1 teaspoon salt |
1 teaspoon sugar |
1/4 teaspoon garlic powder |
2 tablespoons cornstarch |
1/2 cup sherry wine |
3 tablespoons soy sauce |
4 cups cooked rice |
Directions:
1. Slice chicken in thin strips. Heat 4 tbsp of oil in large pan. Stir in chicken and saute until chicken is thoroughly cooked and no longer pink. Remove and keep warm.
2. Split asparagus lengthwise, then cut into 1 1/2 inch lengths.
3. Heat remaining 2 tbsp vegetable oil in same pan. Stir in asparagus and onions. Saute 2 minutes. Stir in chicken, mushrooms & liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. Simmer 3 minutes.
4. Mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. Cook, stirring constantly until mixture thickens and boils 3 minutes. Serve over rice.
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