Chicken, Asparagus and Red Pepper
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 C...
Ingredients
- 1lbboned,skinned chicken breast
- 2tbsp finely minced fresh ginger
- 2medium garlic cloves
- 2tbsp sweet port, sherry, or
- 1tsp chili oil
- 11/2 lb asparagus
- 1medium yellow onion
- 1medium red bell pepper
Directions
- 1
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, she
- 2
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
- 3
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
- 4
Trim the coarse stem ends from the asparagus
- 5
Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths
- 6
Peel and halve the onion, then cut each half into thin slices
- 7
Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips
- 8
Set a wok or large skillet over high heat