Asparagus Chicken

  • 1 pound Chicken Tenders, Sliced In Half Diagonally
  • 1 Egg White
  • 2 Tablespoons Cornstarch, Divided
  • 5 teaspoons Soy Sauce, Divided
  • 2 teaspoons Dry Sherry
  • 2 Cups Shredded Carrots
  • 1  10 oz.   Pkg Frozen Asparagus, Sliced In 2″ Pieces
  • 1 Bunch Green Onions, Finely Sliced
  • 1/2 Cup Fat Free Chicken Broth, Use Rest Of Can For Rice
  • 1 Teaspoon Sesame Oil3 Tablespoons Vegetable Oil, divided use
  •  2-4 cups hot, cooked brown, white or basmati rice

Rinse chicken and pat dry with paper towels.  Cut in half.  Combine egg white, 1 Tbsp cornstarch 2 Tbsp soy sauce and sherry in a large bowl.  Stir until smooth and add chicken.  Toss to coat all sides of chicken.  Set bowl aside.

Stir broth, 3 teaspoons soy sauce, and sesame oil into a small bowl with 1 Tbsp cornstarch until smooth.  Set aside bowl of sauce.

Heat large skillet over high heat about 1 minute or until hot.  Drizzle 2 Tbsp vegetable oil into pan and heat 30 seconds.  Add chicken and stir fry til cooked through.  Remove to a medium bowl, cover to retain heat.  Reduce heat under skillet to medium.

Drizzle 1 Tablespoon vegetable oil into pan and heat 30 seconds.  Add vegetables to pan, stir fry 2 minutes, then reduce heat to low and cook covered til vegetables are tender but crisp.  Add broth mixture, return heat to high, and bring skillet contents to boil.  Stir in cooked chicken and heat through.

Serve over cooked rice.

4 servings

Recipe from Stan Shearer and his Mom