Chicken Breasts Asparagus
|Frozen chicken breasts||1 Pound (1 Package, Thawed)|
|Frozen asparagus spears||10 Ounce (1 Package, Unthawed)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Tablespoon|
Remove chicken from bones; cut into pieces about 1 by 1 1/2 inch.
Diagonally slice asparagus into 1-inch lengths.
In frying pan, fry chicken in hot oil for about 5 minutes, turning to brown all sides.
Add asparagus; cook 2 minutes.
Pour in the 1 cup water; add salt and monosodium glutamate.
Cover and simmer just until asparagus is tender.
Do not overcook.
Dissolve cornstarch in the 2 tablespoons water; pour over chicken and asparagus; stir until cornstarch thickens and clears.