Sherried Chicken With Asparagus~ Carrots~ And Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1 small: Onion, minced
1/2 lbs: Fresh asparagus, sliced 1/2"
1: Carrot, cut into thin slices
1 lbs: Skinless boneless chicken, c
1 tbsp: Butter,
1 cup: Egg noodles,
1 cup: Chicken broth,
1 cup: Dry sherry,
1/4 cup: Chopped parsley,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry