Chicken Dinner With Asparagus
|Vegetable oil||6 Tablespoon|
|Chopped green onions||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce|
|Condensed chicken broth||1 Can (10 oz)|
|Ground ginger||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Cooked rice||4 Cup (64 tbs)|
This is one of those recipes that takes longer to read than actually to do.
It goes together easily and is so good.
In large skillet, saute chicken strips in 4 tablespoons oil until meat turns white.
Remove from skillet, keep chicken warm.
Heat remaining oil in skillet, add asparagus and onions.
Stir for 2 minutes.
Add chicken, mushrooms, broth, and seasonings.
Stir, cover, and simmer for 3 minutes.
Mix cornstarch with sherry and soy sauce to make a smooth paste. (Water may be used instead of wine if preferred.)
Add to skillet, stir until mixture thickens slightly.
Serve over hot rice.