Sesame Chicken with Asparagus
|Boneless, skinless, chicken breasts||1⁄2 Pound|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice wine vinegar||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Liquid honey||1 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Asparagus||1 Pound, trimmed|
|Vegetable oil||2 Tablespoon|
|Sweet red pepper||1 , sliced|
|Green onions||4 , sliced|
|Sesame seeds||2 Teaspoon, toasted|
Cut chicken into 3/4-inch (2 cm) wide strips.
In large bowl, combine soy sauce, vinegar, sesame oil, honey and hot pepper sauce; add chicken and marinate in refrigerator for at least 30 minutes or up to 8 hours.
Drain, reserving marinade.
In shallow saucepan of boiling water, cook asparagus for 4 to 5 minutes or until tender-crisp; drain well and set aside.
In wok or skillet, heat vegetable oil over medium-high heat; stir-fry chicken, in batches, for 3 to 4 minutes or just until chicken is no longer pink inside.
Remove and set aside.
Stir-fry red pepper for 1 minute; add to chicken.
Stir-fry onions for 1 minute.
Return chicken and red pepper to pan; add asparagus.
Cook for 1 to 2 minutes or until heated through.
Combine cornstarch and reserved marinade; add to pan and cook, stirring, just until thickened and clear.
Sprinkle with sesame seeds.