Stir Fry Chicken With Asparagus

Recipe Ingredients

4		Chicken breast halves - boneless, skinless
1		Egg white
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Onion - thinly sliced (small)
1		Garlic - pressed
2 tablespoons	30ml	Canola oil
1/2 cup	118ml	Water
1 lb	454g / 16oz	Fresh asparagus cut in 2" diagonal slices
1/2 cup	118ml	Water chestnuts - sliced, drained
1/2 cup	118ml	Black bean sauce
		Fresh black pepper

Recipe Instructions

Cut the breasts into 12 pieces.

In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy sauce, onion and garlic. Marinate the chicken pieces for 30 minutes. or no more than 1 hour.

In a large frying pan or wok, heat oil over moderately high heat. Stir fry the marinated chicken for several minutes, until just done. Do not overcook. Remove from pan and set aside. Reheat the pan over high heat and add the water. Quickly stir up the browned bits from the bottom of the pan, then add the asparagus, water chestnuts and black bean sauce.

Cover the pan and cook over medium heat for 2-5 minutes until the asparagus is bright green but still crunchy. Add the chicken. Stir over med-high heat until the mixture is heated through. Season to taste and serve over rice.

Source-The Main Corpse by Diane Mott Davidson

Source:
Diane Mott Davidson, The Main Corpse

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