Asparagus and Chicken over Rice
Posted by: Mai Wed, 2 Feb 2005, at 7:20 a.m.
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