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Chicken With Asparagus

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  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
  Cornstarch 1 Tablespoon
  Honey 1 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)
Directions

Cut chicken into thin bite-size strips.
For sauce, stir together water, wine, soy sauce, cornstarch, honey, and bouillon granules.
Set aside.
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.
Remove chicken.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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