Recipe - Stir Fry Chicken With Asparagus

4 Boned and skinned chicken
breast halves, cut into
1/2" thick bitesized pieces
1 Egg white
1 tablespoon Cornstarch
1 tablespoon Dry sherry
1 tablespoon Soy sauce
1 small Onion; thinly cut or sliced up
1 Clove garlic; pressed
2 tablespoon Canola oil
One half cup Water
1 pound Fresh asparagus; cut in 2"
diagonal slices
One half cup Sliced water chesnuts;
drained
One half cup Black bean sauce
Fresh black pepper

In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy
sauce, onion and garlicc. Marinate the chicken pieces for 30 mins. 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 mins, 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 aspargus, water chesnuts and black bean
sauce. Cover the pan and cook over med. heat for 25 mins. until the
asparagus is bright green but still crunchy. Add the chicken. Stir over
medhigh heat until the mixture is heated through. Season to taste and
serve over rice.

SourceThe Main Corpse by Diane Mott Davidson

Recipe by: Diane Mott Davidson, The Main Corpse

Posted to MCRecipe Digest V1 #930 by Carol & Bob Floyd
c.floyd@arnprior.com on Nov 28, 1997