Quick Chicken and Asparagus Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another quick and easy - not to mention delicious!! - meal for 4 - Ingredients:
1 cup uncle ben's converted brand rice |
1 lb boneless skinless chicken breasts or 1 lb turkey breast |
1 lb asparagus |
1 yellow sweet peppers or 1 red pepper |
1/2 lb mushroom |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon dry sherry |
1/4 teaspoon sugar |
1/4 cup chicken broth |
2 tablespoons vegetable oil |
2 tablespoons fresh ginger, minced |
2 garlic cloves, minced |
1 pinch hot pepper flakes |
1 teaspoon oriental sesame oil |
Directions:
1. Cook rice according to package directions.
2. Meanwhile, cut chicken across the grain into 1/2 -inch strips.
3. Trim asparagus and cut diagonally into 1-inch pieces.
4. Cut pepper into 1-inch chunks.
5. Slice mushrooms.
6. In a small bowl, combine soy sauce, cornstarch, sherry and sugar. Stir in broth until cornstarch is dissolved.
7. In wok, or large skillet, heat half the vegetable oil over high heat, stir-fry chicken, ginger, garlic, and hot pepper flakes until chicken is no longer pink inside about 2-3 minutes.
8. Transfer to a bowl with a slotted spoon,.
9. Heat remaining vegetable oil with sesame oil; add asparagus, pepper and mushrooms to pan; stir-fry for 2 minutes. Return chicken to pan and stir in broth mixture. Bring to a boil; stirring, cook for 1 minutes or until asparagus is tender-crisp.
10. Serve immediately over hot rice.
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