Chicken And Walnut Stir Fry
|Egg white||1 Large|
|Dry sherry/Port||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Skinless boneless chicken breasts||1 Pound, cut crosswise into strips 1/4 inch wide|
|Skinless boneless chicken breasts||1 Pound|
|Vegetable oil||2 Tablespoon|
|Minced ginger||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Scallions||4 , cut into 1/2 inch lengths (Including Tops)|
|Carrots||4 Medium, peeled and cut into matchstick strips|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Basic chicken stock/Canned chicken broth||3 Cup (48 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Asparagus/1 package (10 ounces) frozen cut asparagus, thawed and drained||1 Pound, cut into 1-inch lengths|
|Walnuts||1⁄2 Cup (8 tbs), toasted|
ln a medium-size bowl, beat the egg white, sherry, cornstarch, salt, and black pepper until smooth.
Add the chicken and stir to coat.
Heat the oil in a deep 12-inch skillet over moderate heat for 1 minute.
Add the ginger and garlic and stir-fry for 30 seconds.
Add the chicken and stir-fry until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the scallions, carrots, rice, stock, and soy sauce to the skillet.
Cover, reduce the heat to low, and simmer for 10 minutes.
Return the chicken to the skillet add the asparagus, cover, and simmer until the rice is tender and the chicken is no longer pink on the inside 10 minutes more.
Sprinkle the walnuts on top.