Chicken asparagus & red pepper

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boned,skinned chicken breast
2 tablespoons Finely minced fresh ginger
2 mediums Garlic cloves peeled and minced
2 tablespoons Soy sauce
2 tablespoons Sweet port or Sherry =OR=- Madeira
3 tablespoons Sesame oil
1 teaspoon Chili oil
1½ pounds Asparagus
1 medium Yellow onion
1 medium Red bell pepper
1 teaspoon Cornstarch; blended with
¼ cup Chicken broth

Directions

POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at ½-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 ¼-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.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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