Recipe number 12866 is

Chicken Asparagus & Red Pepper



The ingredients are:
1 lb Boned,skinned chicken breast 2 tbsp Finely minced fresh ginger 2 medium Garlic cloves peeled and minced 2 tbsp Soy sauce 2 tbsp Sweet port or Sherry =OR=- Madeira 3 tbsp Sesame oil 1 tsp Chili oil 1 1/2 lb Asparagus 1 medium Yellow onion 1 medium Red bell pepper 1 tsp Cornstarch, blended with 1/4 cup Chicken broth

The recipe yield is:
4 servings

Info:
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. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Note:
Chinese; Main Dish; Spices



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