Chicken, asparagus and red pepper
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Chicken, asparagus and red pepper
  Chicken    Asparagus    Pepper  
Last updated 6/12/2012 12:51:27 AM. Recipe ID 13032. Report a problem with this recipe.
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      Title: Chicken, asparagus and red pepper
 Categories: Oriental, Main dish
      Yield: 4 Servings
 
      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, 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.
 




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Recipe ID 13032 (Apr 03, 2005)

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