Chicken Asparagus Stir Fry
If fresh asparagus spears are not in season, look for frozen cut asparagus in the frozen food section of your supermarket. you'll not only save the cutting step in this Chicken Asparagus Stir Fry recipe, you will save plenty of pennies, too!
4 skinless, boneless chicken breasts (4 ounces each)
3 Tbsp vegetable oil
1 cup sliced green onions
24 fresh asparagus spears, cut into 1-inch pieces
1 cup sliced mushrooms
1/2 cup julienned carrot
1/4 cup plus 1/3 cup water
1/3 cup soy sauce
1 Tbsp light brown sugar
2 cloves garlic, minced
1 tsp grated gingerroot
1 tsp cornstarch
2 cup hot cooked white rice
Slice chicken crosswise into 1-inch strips. Combine chicken and oil in a resealable plastic bag and shake until coated.
Heat wok or large skillet over high heat. Add chicken mixture. Stir-fry until chicken is cooked through, about 5 minutes. Transfer to a platter; cover. Add green onions to wok. Stir-fry for 1 minute.
Add asparagus, mushrooms and carrot to skillet. Stir-fry for 2 minutes. Add 1/4 cup water; reduce heat to medium-high. Cook, covered, for 3 minutes.
Mix 1/3 cup water, soy sauce, brown sugar, garlic, gingerroot and cornstarch; add to wok with chicken. Cook, stirring continually, until sauce is thickened. Spoon over hot rice.
Chicken Asparagus Stir Fry tip: It will be much easier to slice the chicken into thin strips if you first chill it in the freezer until firm.