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Chicken and Asparagus |
| Ingredient List: | Preparation Instructions: | ||
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4 chicken breasts, boned and skinned, cut into
bite-sized pieces 1 pound fresh asparagus 1 tablespoon corn starch 1 teaspoon chicken bullion granules 3/4 cup water (or chicken broth) 3 tablespoons soy sauce 5 tablespoons lite olive oil 1/4 cup water 1/2 pound fresh mushrooms, sliced 6 green onions, cut in 1 inch pieces (including green tops) 1 can sliced water chestnuts |
Combine cornstarch, chicken granules, 3/4 cup chicken broth, and soy sauce; blend and set aside. Stir-fry chicken in 3 tablespoons hot oil until opaque and remove from pan. Add 1 tablespoon oil and asparagus, coating with oil. Add 1/4 cup water and cook 3 minutes. Add remaining tablespoon oil and mushrooms, onions, water chestnuts. Stir-fry until asparagus is crisp/tender (3-4 minutes). Stir in chicken and corn starch mixture. Boil and serve over rice. |
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Yield:
Serves 4 |
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