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Chicken Breast Asparagus Red Bell Pepper Stir Fry September 11, 2011

Posted by marksun in chicken.
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So you have chicken breast in the freezer, a bunch of hopefully fresh asparagus, a red bell pepper (or some other vegetable) brown rice cooking.
Now what?
2 boneless chicken breasts
1 egg white, beaten
Bunch fresh asparagus
3 T  shoyu (soy sauce)
1 T cornstarch
1/4 c.  wine ( used dry Vermouth and a little red)
2 t sesame oil
2 T olive oil
2 cloves minced garlic
1 T minced ginger ( I keep food processor minced fresh ginger in a baggie in the freezer)
1/4 c. chicken broth (also from the freezer)
1 red bell pepper, diced
1/2 c. dry roasted cashews or peanuts

1. Cut chicken into cubes. Combine with beaten egg white and toss lightly. Set aside.2. Snap off bottom ends from asparagus and discard. Cut spears into 1 1/2 inch pieces.

3. In a bowl, combine shoyu, cornstarch, wine and sesame oil.  The cornstarch tends to settle on the bottom – stir so the cornstarch is suspended.

4. Heat large skillet (on my stove – setting #4 on the double element for 3 minutes)  then add 1 T oil. Add garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute longer. Add chicken broth, cover and cook 2 minutes or until asparagus is crisp-tender. Remove asparagus and wipe pan.

5. Heat remaining oil. Add chicken and stir-fry until chicken is white on the outside. Add asparagus, red pepper, and cashews. Stir sauce then add to pan. Cook until mixture thickens.

6. Empty contents to serving bowl and put the pan back on the heat.  Add some wine to residue on the bottom to create a fond – a sauce.  Add the fond to the dish.