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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Asparagus Chicken
Yield: Makes 4 servings
Ingredients:
1
pound chicken breast tenders
1
egg white
2
tablespoons cornstarch, divided
5
teaspoons soy sauce, divided
2
teaspoons dry sherry
2
large carrots, peeled
1
green onion with top
1
package (10 ounces) frozen asparagus, partially thawed
1/2
cup fat-free reduced-sodium chicken broth
1
teaspoon sesame oil
3
tablespoons vegetable oil, divided
Hot cooked rice
Preparation:
1.
Cut each chicken tender crosswise in half. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons soy sauce and sherry in large bowl; stir until smooth. Add chicken and toss to coat; set aside.
2.
Slice carrots crosswise into 2-inch lengths. Slice carrot pieces lengthwise into thin slices; stack slices and cut lengthwise into julienne strips. Cut onion diagonally into 1/2-inch slices. Cut asparagus spears diagonally into 1-1/2-inch lengths.
3.
Stir broth, remaining 3 teaspoons soy sauce and sesame oil into remaining 1 tablespoon cornstarch in cup until smooth. Set aside.
4.
Heat wok over high heat about 1 minute or until hot. Drizzle 2 tablespoons vegetable oil into wok and heat 30 seconds. Add chicken; stir-fry about 4 minutes or until chicken is no longer pink in center. Remove to medium bowl. Reduce heat to medium.
5.
Drizzle remaining 1 tablespoon vegetable oil into wok and heat 30 seconds. Add carrots to wok; stir-fry about 3 minutes or until crisp-tender. Add asparagus; stir-fry 1 minute. Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Stir in onion, chicken and any accumulated juices to wok; cook until heated through. Serve over rice.
This recipe appears in:
Chinese
