November27

Chicken and Asparagus

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Chicken and Asparagus

Chicken and aparagus stir fry. Serve with rice or quinoa. Servers a family of 6

  • 2 large chicken breast, sliced into 1/4 inch thin strips
  • 1 aspargus bunch, cut into 2 inch lenghts
  • 2 cups sliced celery
  • 1/2 cup thinly sliced red onion
  • 1 scallion sliced
  • 1 tsp chopped ginger
  • 1 Tbs chopped garlic
  • 1 Tbs oyster sauce
  • 1 Tbs sweet chilli sauce
  • 1 Tbs light soy sauce
  • 2 Tbs peanut oil
  • 1 Tbs sesame seeds
  • 1/4 cup sliced almonds

Directions

  1. Prepare sauce, combine oyster sauce, sweet chilli sauce, and light soy sauce in a small bowl, then set aside.
  2. Heat 1 Tbs peanut oil, stir fry scallion, garlic, and ginger for 30 seconds.
  3. Stir in thinly sliced chicken. cook until opaque, about 2 minutes each side, remove from wok (set aside).
  4. Heat 1 Tbs peanut oil, stir fry asparagus, celery, and red onion for 2-3 minutes,remove from wok (set aside).
  5. Return chicken to the wok, add sauce, cook for 2 minutes, add asparagus, celery, and red onion back into the wok.
  6. Add sesame seeds and almonds, toss for 1 minute, serve while hot.