Friday, September 28, 2012
Chicken and Asparagus Stir Fry
Adapted from a recipe of the same name found here. Had this dish in Mt. Pleasant, Michigan and I wanted to take a shot at making it at home.
Ingredients (serves 4)
5 tbsp Soy sauce, divided
2 tbsp Lemon juice
2 tbsp Cooking sherry
1 tsp Cornstarch
1 lbs. Chicken breasts, cut into thin strips
1 tbsp Peanut oil
2 tsp Garlic, chopped
2 Scallions, cut into 2-inch pieces
1 bunch Asparagus, cut into 2-inch diagonal pieces
1 Red Pepper, julienned
1/2 tsp Sesame oil
1. Stir together 4 tbsp soy sauce, lemon juice, cooking sherry, and cornstarch. Add chicken pieces and coat well. Refrigerate for 20-30 minutes.
2. Heat peanut oil in a large nonstick skillet or wok. Add garlic and saute for around 1 minutes. Reserving the marinade, add chicken and saute for around 2 minutes. Add red peppers and saute for an additional minute. Add the asparagus and scallions and saute for an additional 3 minutes.
3. Add remaining marinade, remaining 1 tbsp of soy sauce and the sesame oil and saute for around 2 minutes.
Enjoy with rice or noodles.