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Title: Stir-Fried Chicken And Asparagus
Yield: 4 Servings

Ingredients

      4    skinless boneless chicken
           -breasts; 4 ounces each
      3 tb vegetable oil
      1 c  sliced green onions
     24    fresh asparagus spears; cut
           -into 1-inch pieces
      1 c  sliced mushrooms
    1/2 c  julienned carrot
    1/4 c  up  water
    1/3 c  soy sauce
      1 tb brown sugar
      2    cloves garlic; minced
      1 ts grated gingerroot
      1 ts cornstarch
      2 c  hot cooked white rice

Instructions

1. Slice chicken crosswise into 1-inch strips. Combine chicken and oil in a
resealable plastic bag and shake until coated.
2. Heat wok or skillet over high heat. Add chicken mixture. Stir-fry until
chicken is cooked through, about 5 minutes. Transfer to a platter; cover.
Add
green onions to wok. Stir-fry for 1 minute.
3. Add asparagus, mushrooms, and carrot to wok. Stir-fry for 2 minutes. Add
1/4 cup water; reduce heat to medium-high. Cook, covered, for 3 minutes.
4. Mix 1/3 cup water, soy sauce, brown sugar, garlic, gingerroot, and
cornstarch; add to wok with chicken. Cook, stirring continually, until
sauce
is thickened. Spoon over hot rice.

VARIATION: For extra crunch, add 1 can water chestnuts during step 3.

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Contributor: Easy Everyday Cooking

Preparation Time: 0:00

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