Recipes:
# Stir-Fried Chicken and Asparagus
## INGREDIENTS
4 skinless, boneless chicken breasts
(4 ounces each)
3 tablespoons vegetable oil
1 cup sliced green onions
24 fresh asparagus spears, cut into 1-inch pieces
1 cup sliced mushrooms
1/2 cup julienned carrot
1/4 cup plus 1/3 cup water
1/3 cup soy sauce
1 tablespoon light brown sugar
2 cloves garlic, minced
1 teaspoon grated gingerroot
1 teaspoon cornstarch
2 cups hot cooked white rice
SERVES 4
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## Make Ahead
You can slice the chicken and combine it with the oil up to 4 hours ahead. Refrigerate until ready to use.
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## VARIATION
For extra crunch, add 1 can water chestnuts during step 3.
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### 1
Slice chicken crosswise into 1-inch strips. Combine chicken and oil in a resealable plastic bag and shake until coated.
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### 2
Heat wok or large 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.
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### 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.
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### 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.
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## Make It Quicker
• It will be much easier to slice the chicken into thin strips if you first chill it in the freezer until firm.
