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Sesame Chicken With Asparagus's picture
  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
  Cornstarch 2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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