Sherried Chicken With Asparagus, Carrots, And Noodles

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - minced (small)
1/2 lb	227g / 8oz	Fresh asparagus - sliced 1/2" thick
1		Carrot - cut into thin slices
1 lb	454g / 16oz	Skinless boneless chicken - cut in 1/2" dices
1 tablespoon	15ml	Butter
1 cup	198g / 7oz	Egg noodles
1 cup	237ml	Chicken broth
1 cup	237ml	Dry sherry
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate.

In the same wok, heat remaining 1-1/2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables.

Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.

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