Receta Asparagus Chicken
If you want to shake things up in the kitchen ever so slightly, then you need to make Asparagus Chicken. A twist from the traditional String Bean Chicken.
For a while there I was totally obsessed with Panda Express and their Sting Bean Chicken. My love affair with Asian inspired cuisine continues as I make slight changes to traditional recipes.
Asparagus Chicken
Author: Marlene Baird
Serves: 4
- 16 ounces boneless skinless chicken breasts
- 2 Tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons Arrowroot
- 1 teaspoon brown sugar
- ½ Tablespoon olive oil
- ¼ yellow onion chopped
- 2 garlic cloves, minced
- 1 teaspoons. black-bean garlic sauce
- 12 oz. asparagus, trimmed
- 1 scallion, thinly sliced
Slice chicken breasts into bite size pieces; place in medium bowl.
Combine soy sauce, rice wine, sesame oil,garlic,arrowroot and sugar in a bowl; pour over chicken breast; toss to coat.
Cover; refrigerate 20 minutes or until ready to cook.
Heat olive oil in wok (or large nonstick skillet) over high heat until quite hot.
Add the onions and garlic. Cook 2 minutes
Add the asparagus and cook about 4 minutes
Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through.
Add the black bean sauce and stir about 1 minutes. Toss in the scallions
Serve with chow mein, steamed rice or fried rice.
3.2.2124
Really, I chose asparagus because I do love this incredible veggie, and, of course, it’s what I had on hand.
You can think outside the box just a little and you create a whole new recipe, just like that.
Serve with jasmin rice. It’s delicious.
Thanks for stopping by and have a great day.
Marlene
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