Chicken Dinner With Asparagus
|Whole chicken breasts||3 , boned skinned, and cut into strips 1.5 inches long|
|Vegetable oil||6 Tablespoon|
|Asparagus stalks||10 , cleaned and cut into 1.5 inch lengths (Fresh)|
|Chopped green onions||1 Cup (16 tbs)|
|Sliced mushrooms||4 Ounce (With Liquid)|
|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)|
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.