Chicken, Asparagus And Red Pepper

Recipe Ingredients

1 lb	454g / 16oz	Boned - skinned chicken brea
2 tablespoons	30ml	Finely minced fresh ginger
2 tablespoons	30ml	Garlic cloves - peeled and minced (medium)
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Sweet port - sherry, or
		Madeira
3 tablespoons	45ml	Sesame oil
1 teaspoon	5ml	Chili oil
1 1/2 lbs	681g / 24oz	Asparagus
1 lb	454g / 16oz	Yellow onion (medium)
1 lb	454g / 16oz	Red bell pepper (medium)
1 teaspoon	5ml	Cornstarch - blended with
1/4 cup	59ml	Chicken broth

Recipe Instructions

POUND THE CHICKEN BREASTS as you would for scaloppine, 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.

Source:
Emeril Lagasse

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