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Chicken Asparagus and Red Pepper

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozChicken breast, boneless, skinless
2 tablespoons 30mlFinely minced fresh ginger
2 tablespoons 30mlGarlic cloves - peeled and minced (medium)
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlSweet port or sherry =or=- Madeira
3 tablespoons 45mlSesame oil
1 teaspoon 5mlChili oil
1 1/2 lbs 681g / 24ozAsparagus
1 lb 454g / 16ozYellow onion (medium)
1 lb 454g / 16ozRed bell pepper (medium)
1 teaspoon 5mlCornstarch - blended with
1/4 cup 59mlChicken broth

Recipe Instructions

POUND THE CHICKEN BREASTS as you would for scaloppini, 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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