Chicken Asparagus and Red Pepper

Title:
Chicken Asparagus and Red Pepper

Yield:
4 Servings

Categories:
Chinese,
Main
Dishes,
Spices




Ingredients:





     1 lb Boned,skinned chicken breast


     2 tb Finely minced fresh ginger


     2 md Garlic cloves


          - peeled and minced


     2 tb Soy sauce


     2 tb Sweet port or Sherry


          -=OR=- Madeira


     3 tb Sesame oil


     1 ts Chili oil


 1 1/2 lb Asparagus


     1 md Yellow onion


     1 md Red bell pepper


     1 ts Cornstarch; blended with


   1/4 c  Chicken broth






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini