Tuesday, November 4, 2008

Stir-fry chicken with asparagus

  • 1 lb chicken breast, sliced in bite size

  • 1 bundle asparagus, cut into 1 inch length.

  • any two of the mushrooms ( Crimini, Shiitake, or White), sliced

  • 1/2 red onion, sliced

  • 2 clove garlic, sliced

  • 1 teaspoon ground ginger powder

  • 2 tablespoons rice wine ( Mirin )

  • 1 tablespoon olive oil

  • 1 tablespoon chili garlic sauce

  • 2 tablespoons 'Marukan' Ponzu (soy dressing with sudachi citrus) - If you can not get them, use cider vinegar and 1-2 teaspoon soy sauce.

  • 1 tablespoon cornstarch

  • 1/8 cup water

  1. Marinade chicken with ginger, Ponzu dressing, rice wine about 10 minutes.

  2. Heat a skillet with olive oil, then add garlic and chickens and cook 5 minutes. Remove from pan.

  3. In the pan, add asparagus, mushrooms, red onions and stir fry until they brighten in color. Return the chicken to the pan and toss with the vegetables. Add chili garlic sauce and heat through.

  4. If the mixture is watery, add cornstarch already mixed water. and stir until it thicken.

  5. Serve onto the steamed rice.


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