Sherried chicken with asparagus~ carrots~ and
Yield: 1 Servings
Ingredients:
- 3 tb Vegetable oil
- 1 sm Onion; minced
- 1/2 lb Fresh asparagus; sliced 1/2"
- 1 Carrot; cut into thin slices
- 1 lb Skinless boneless chicken; c
- 1 tb Butter
- 1 c Egg noodles
- 1 c Chicken broth
- 1 c Dry sherry
- 1/4 c Chopped parsley
- 1/2 ts Salt
- 1/4 ts Pepper
Instructions:
Recipe by: RCOLE@aardvark.ucs.uoknor.edu In a wok (or large skillet) heat 1-1/2 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 1-1/2 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.
