Chicken Asparagus

Garden County Cooking
Mon, 22 Apr 2013 15:16:52 +0000 Widgets This recipe appears in my first cookbook: Garden County Cooking—Where Everyone is Welcome to Sit at the Table.   When I thought of ways to celebrate Earth Day with food, I immediately thought of asparagus.  Growing up on a farm in the Red River Valley of North Dakota provided us with rich soil and a beautiful crop of asparagus that would push its way through the last snowflakes left on the ground.  The green spires looked like they were reaching for the sun and seemed to grow about an inch everyday.   My grandmother and I preserved as much asparagus as we could through canning and/or freezing but a good deal of our spring harvest was used immediately for delicious recipes like this one.   Grandma Thelma Anderson made this recipe a couple times during the spring and summer using the fresh asparagus from the garden.  Once and a while she would use our frozen asparagus but commented on how soggy the vegetables would get when fried or stir-fried.   My favorite part was preparing the onions.  We would slice white onion into quarter segments then carefully separate the “petals” of the onions.  Once the dish was completed the onions gave the illusion of fallen flower petals.  I hope you’ll give this yummy recipe a try and if you don’t have a wok; use a heavy bottom frying pan/skillet.  Enjoy!  JML CHICKEN ASPARAGUS 1 tablespoon good quality soy sauce 1 tablespoon cornstarch ¼ teaspoon white granulated sugar ½ cup chicken broth or water 4 tablespoons of vegetable or peanut oil, divided 1 large garlic clove, minced 1 teaspoon ginger, whole root grated or powdered 3 to 4 medium boneless, skinless chicken breast, cut into bite-sized pieces 1/8 teaspoon white pepper (Indonesian course grind is my favorite) 1 pound fresh asparagus 1 large white onion, cut into quarters and petals separated 2 tablespoons water Dash of white granulated sugar In a small bowl or measuring cup mix a cooking sauce by combining soy sauce, cornstarch, sugar, and broth.  Set aside.  Stir well before adding to meat and vegetables.  Heat a wok or deep heavy bottom frying pan over medium-high heat.  Add 2 tablespoons of oil.  When oil begins to heat add garlic and ginger.  Stir immediately and do not let garlic burn or brown as it will become bitter.  Add chicken and stir-fry until cooked though, about 5-8 minutes.  Remove chicken from pan.  Add 2 tablespoons of oil to pan and heat.  Add asparagus and onion and stir-fry for about 2 minutes.  Add water, sprinkle with sugar, cover, and cook for 3 minutes.  This will steam the vegetables until crisp but tender.  Return chicken to pan.  Add cooking sauce.  Stir fry all ingredients until sauce begins to bubble and thicken.  Serve with white or brown rice.  Serves 4. 
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