Chicken - Breast [SF] 'Asparagus & Red Pepper

By Kwasome

Ingredients

• 1 lbs of Chicken Breast
• 2 tbsp fresh Ginger, finely minced
• 2 med. Garlic cloves, peeled & minced
• 2 tbsp Soy Sauce
• 2 tbsp sweet Port, Sherry or Madeira
• 3 tbsp Sesame oil
• 1 tsp Chili oil
• 1-1/2 lbs Asparagus
• 1 Med yellow Onion
• 1 Med red Bell Pepper
• 1 tsp Cornstarch, blended H2O

Preparation

Step 1

1.) Cut the Chicken into 1/2" intervals. Marinate Chicken for 30 minutes @ room temp. in a mixture of the Ginger, Garlic, Soy Sauce, Port & 1 Tbsp. Sesame Oil.
2.) Trim ends of Asparagus. Peel & slice them crosswise, slightly on the diagonal, into 1" lengths.
3.) Peel the Onion, the cut each half into thin slices. Core, seed & slice the Red Pepper into 1/4" strips lengthwise.
4.) In a Lrg. skillet or wok over High heat, add Chili oil & 1 Tbsp of remaining Sesame oil & heat the oils for ~ 1 minute, until ripples appear on the bottom. Add Onion & Red Pepper & stir-fry mix for ~ 1 minute. Cover, & allow the mixture to steam for 1 minute.
5.) Using a slotted spoon, remove veggies & place on heatproof plate. Add remaining Sesame oil to the wok, pour Chicken & mixture & stir-fry for 2 minutes. Blend in the CornStarch mixture, stirring it for ~ 1 minute, until the sauce has thickened & becomes clear. Return the veggies to the wok, toss mixture lightly for about 30 seconds, & serve.