Post by wilderness on Dec 19, 2019 8:34:13 GMT -5
CHICKEN WITH ASPARAGUS STIR FRY-jillza
(Source: gmansmom_Mn, TOH website, from Eating Well magazine) (One of my favorites, but this can be spicy)
1 Tbsp toasted sesame oil
1- 1/2 lb fresh asparagus, tough ends trimmed, cut into 1" pieces
1 lb chicken tenders or boneless breasts, cut into 1" pieces
2 scallions, trimmed and cut to 1"
1 shallot, minced
1 red pepper, cored seeded and cut into 1" pieces
1/2 c. snow peas, de-stringed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce (be careful, this can make it very hot depending on the brand. I usually cut to 1 tbsp)
1/2 c. shelled salted pistachios, coarsely chopped
Heat oil in large skillet or wok over high heat. Add asparagus and red pepper; stir-fry for about 4 minutes, then add snow peas and stir-fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, cook until browned on one side, then flip over and cook until juices run clear. Add sauces, ginger, shallot and scallions; stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink.
Serve over rice, if desired.
* Tip for moister chicken in a stir fry- combine 1 tbsp oil (any kind) with 1 tbsp flour and 1 tbs. cornstarch and stir to a thin paste. Pour this over the chicken and toss to coat, then cook immediately. Allow the meat to brown without stirring for at least 2 minutes. This will form a thin coating on the chicken and seal in the juices. I use this on all my stir-fries and the meat is always moist & tender. (I did try this and it worked great!)
(Source: gmansmom_Mn, TOH website, from Eating Well magazine) (One of my favorites, but this can be spicy)
1 Tbsp toasted sesame oil
1- 1/2 lb fresh asparagus, tough ends trimmed, cut into 1" pieces
1 lb chicken tenders or boneless breasts, cut into 1" pieces
2 scallions, trimmed and cut to 1"
1 shallot, minced
1 red pepper, cored seeded and cut into 1" pieces
1/2 c. snow peas, de-stringed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce (be careful, this can make it very hot depending on the brand. I usually cut to 1 tbsp)
1/2 c. shelled salted pistachios, coarsely chopped
Heat oil in large skillet or wok over high heat. Add asparagus and red pepper; stir-fry for about 4 minutes, then add snow peas and stir-fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, cook until browned on one side, then flip over and cook until juices run clear. Add sauces, ginger, shallot and scallions; stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink.
Serve over rice, if desired.
* Tip for moister chicken in a stir fry- combine 1 tbsp oil (any kind) with 1 tbsp flour and 1 tbs. cornstarch and stir to a thin paste. Pour this over the chicken and toss to coat, then cook immediately. Allow the meat to brown without stirring for at least 2 minutes. This will form a thin coating on the chicken and seal in the juices. I use this on all my stir-fries and the meat is always moist & tender. (I did try this and it worked great!)
