Chicken and Asparagus Stir-fry with Almonds
Thinly slice 2 boneless chicken breasts, across the grain.
Sprinkle with: Salt, Pepper, and Garlic Powder.
Marinate in: 2 Tbsp Soy Sauce and 2 Tbsp Dry White Sherry
In a measuring cup, combine:
1 cup Chicken Broth
2 Tbsp Soy Sauce
2 Tbsp Dry White Sherry
A few drops of Sriracha Hot Sauce
1 tsp Sugar
In a small bowl, combine:
2 tsp Corn Starch
1/2 Cup Water
12 - 15 stems Asparagus, sliced diagonally into 1" long pieces
4 ribs Celery, cut diagonally
2 Carrots, peeled and thinly sliced into coins
4 Green Onions, cut into 1" long pieces, then sliced in half length-wise
Heat 1 Tbsp Vegetable Oil in a wok, or deep skillet over medium-high heat. Add chicken, stirring until white all the way through. Remove from wok and place in a clean bowl.
Wipe out wok with a paper towel.
Put wok back on burner and add another Tbsp of Vegetable Oil.
When oil is hot, add Vegetables, stirring until Carrots and Celery are only slightly cruchy.
Add Chicken back in, and drizzle with Chicken Broth mixture until everything is well-coated.
Then stir in Corn Starch mixture stirring until sauce thickens.
Sprinkle with 1/2 cup sliced Almonds.
Serve over steamed white, or brown, rice.
|Sunset over the Willamette River, Portland, Oregon|