Main Course
| Spicy Wok Chicken with Asparagus |
| |
| |
| This recipe is from "Fast Entrees" by Hugh Carpenter |
| |
| 1/2 cup |
|
freshly squeezed orange juice or chicken broth |
|
| 2 Tbs |
|
oyster sauce |
|
| 2 Tbs |
|
hoisin sauce |
|
| 1 Tbs |
|
dark sesame oil |
|
| 2 tsp |
|
cornstarch |
|
| 2 tsp |
|
Asian chile sauce |
|
| 1 pound |
|
boneless, skinless chicken breast or thigh meat (*see note) |
|
| 1 pound |
|
asparagus |
|
| 3 cloves |
|
garlic -- finely minced |
|
| 3 Tbs |
|
peanut or safflower oil |
|
|
|
| |
| In a small bowl, combine the orange juice, oyster sauce, 1 tablespoon of the hoisin sauce, sesame oil, cornstarch, and chile oil and mix well. |
| Cut the chicken into 1-inch cubes. Place the chicken in a bowl, add the one remaining tablespoon of hoisin sauce 3 tablespoons of the orange juice mixture and stir to coat evenly. Cover and refrigerate for at least 10 minutes and up to 8 hours. |
| Snap off and discard the tough asparagus ends. Cut the asparagus on a sharp diagonal into 2-inch lengths and combine with the garlic in a bowl. (The asparagus and orange juice mixture can be covered and refrigerated for up to 8 hours before cooking.) |
| Place a wok over high heat. When the wok is hot, add 1 1/2 tablespoons of the peanut oil and roll around the sides of the wok. When the oil is hot, add the chicken. Stir and toss for about 2 minutes, until it loses its pink color but is still slightly undercooked. Transfer the chicken to a plate. |
| Return the wok to high high heat and add the remaining 1 1/2 tablespoons of peanut oil. When the oil is hot, add the asparagus. Stir fry for about 1 minute, until bright green. Pour in the orange juice mixture and return the chicken to the wok. Stir and toss for about 1 minute, until the sauce glazes the food. Transfer to warmed dinner plates or serve family style. Serve at once. |
|
| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|
| |
|
|
Click here for more information on Hugh Carpenter.
|
|
