Recipe - Japone Stir-Fried Chicken With Asparagus

2 Boneless Chicken Breast
1 pound Asparagus
1 tablespoon Soy Sauce
1 tablespoon Cornstarch
1 Finely Crushed Japone Chile

http://emall.com/Chile/chilerecipes.html

Chile Today Hot Tamale

Dice boneless breast into small One half inch cubes. Cut asparagus stalks
diagonally in One half sections. Discard ends. Heat oil, add salt, then chicken,
and stir fry until chicken loses its pinkness. Remove from pan. Blend water
and cornstarch to a paste. Heat remaining oil, add crushed japone chile and
asparagus, and cook for one minute. Add soy sauce and heat quickly. Add
chicken for two minutes over covered medium heat. Blend in cornstarch
mixture to thicken. Serve immediately. Serves four.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998