4 md Boneless, skinless chicken
Breast halves
1/4 c Water plus 1 tb more
1/4 c Orange juice plus 1 tb more
1 tb Cornstarch
1 tb Honey
1 ts Miso, white dissolved in
1/4 c Hot water
1 ts Dried tarragon
1 tb Vegetable oil
1 tb Fresh asparagus, cut into
2 Inch pieces
2 md Carrots, thinly sliced
5 1/2 c Sliced mushrooms
1/4 Sliced green onions
2 tb Sesame seeds
Rinse the chicken and cut into thin bite-size strips. For sauce,
in a small bowl, stir together the water, orange juice,
cornstarch, honey, miso and tarragon. Set aside. Pour cooking oil
into a large skillet Over medium heat, stir-fry asparagus until
crisp. Remove. Add carrots, stir-fry for 3 minutes. Then add the
mushrooms and green onions and continue to cook for an additional
1 to 2 minutes. Remove all vegetables. Add chicken and stir-fry
for 2 or 3 minutes or until no pink remains. Stir in sauce and
vegetables. Cook until heated. Serve over cooked noodles or pasta.
Sprinkle with sesame seeds and Enjoy.
