Chicken With Asparagus
|Whole chicken breasts||1 1⁄2 Pound, skinned and boned (Medium Sized)|
|Cold water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Frozen cut asparagus||10 Ounce, thawed (1 Package)|
|Green onions||5 , bias-sliced into 1-inch lengths to make 1 cup|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||8 Ounce, drained and halved (1 Can)|
|Hot cooked rice||1 Cup (16 tbs)|
Cut chicken into thin bite-size strips.
For sauce, stir together water, wine, soy sauce, cornstarch, honey, and bouillon granules.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add asparagus; stir-fry for 1 1/2 minutes.
Add green onions and mushrooms; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Stir-fry remaining chicken for 2 to 3 minutes or till done.
Return all chicken to the wok or skillet.
Stir in water chestnuts.
Push chicken mixture from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over rice.