Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Whole broiler-fryer chicken breasts -- boned and cut in
Piece -- (1 inch)
2 Tbsp. corn oil -- divided
2 Slices ginger root
-- (equivalent 1/4
tsp. ground ginger)
1/2 Tsp. salt
1 Lb. asparagus (fresh or frozen) -- cut in 1 1/2-inch
Piece -- (separate the tips)
2 green onions with tops -- sliced
8 Oz. fresh mushrooms -- sliced
Heat 1 tablespoon of the corn oil with ginger in Teflon
pan over medium heat. Add salted chicken, stirring constantly,
frying 3 to 5 minutes or until chicken is done and becomes
white and opaque. Remove chicken from pan and keep warm by
wrapping in foil. Discard ginger root if fresh ginger was
used. Add remaining 1 tablespoon of corn oil to pan. When
heated, add asparagus, excluding tips; stir-fry about 2
minutes. Add asparagus tips, onions and mushrooms, stirring
constantly for 1 to 2 minutes (asparagus should be bright
green). Return chicken to pan. Heat, covered, about 1 minute,
or until asparagus is tender-crisp. Season to taste.
Yield: 4 servings, 335 calories each.
