Ingredients Jump to Instructions ↓

  1. 1 lb Boned,skinned chicken breast

  2. 2 tb Finely minced fresh ginger

  3. 2 md Garlic cloves - peeled and minced

  4. 2 tb Soy sauce

  5. 2 tb Sweet port, sherry, OR - Madeira

  6. 3 tb Sesame oil

  7. 1 ts Chili oil

  8. 1/2 lb Asparagus

  9. 1 md Yellow onion

  10. 1 md Red bell pepper

  11. 1 ts Cornstarch; blended with

  12. 1/4 c Chicken broth

Instructions Jump to Ingredients ↑

  1. POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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