Sherried chicken with asparagus~ carrots~ and

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 small Onion; minced
½ pounds Fresh asparagus; sliced 1/2\"
1 Carrot; cut into thin slices
1 pounds Skinless boneless chicken; c
1 tablespoon Butter
1 cup Egg noodles
1 cup Chicken broth
1 cup Dry sherry
¼ cup Chopped parsley
½ teaspoon Salt
¼ teaspoon Pepper

Directions

Recipe by: RCOLE@... In a wok (or large skillet) heat 1-½ tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate.

In the same wok, heat remaining 1-½ tablespoons oil over high heat.

Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables.

Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil.

Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.

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