Oriental Chicken and Asparagus |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another great way to hide asparagus from those who don't like it. (Like some in my family). Ingredients:
2 tablespoons cornstarch, divided |
1/2 teaspoon salt |
6 fresh boneless skinless chicken thighs, cut into strips |
1/4 lb fresh asparagus spear, cut into 2-inch pieces |
1 small sweet red pepper, sliced |
1 medium onion, sliced |
1 garlic clove, minced |
2 tablespoons oyster sauce |
1/2 teaspoon sesame oil |
1 (14 1/2 ounce) can chicken broth |
1 (8 ounce) can sliced water chestnuts, drained |
1/4 cup water |
hot cooked rice |
Directions:
1. In a medium bowl, combine 1 tablespoon cornstarch and salt. Add chicken and stir to coat. Cover and refrigerate.
2. Spray a large nonstick skillet with nonstick cooking spray.
3. Heat over medium high heat.
4. Add asparagus; cook, stirring constantly, for 1 minutes. Add pepper, onion, garlic, oyster sauce and sesame oil.
5. Cook, stirring frequently, until vegetables are crisp-tender; about 3 minutes.
6. Remove from skillet; set aside.
7. Put chicken in skillet and cook, stirring frequently, about 5 minutes or until juices run clear. Add chicken broth, 1 tablespoon at a time, if needed to prevent over-browning or sticking. When chicken is cooked, add remaining broth and water chestnuts to skillet.
8. Combine remaining cornstarch and water; add to skillet. Cook and stir until sauce is thickened.
9. Return vegetables to skillet and heat.
10. Serve with cooked rice.
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