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Chicken: Asparagus Chicken

Source of Recipe

jpmommy


List of Ingredients

1 pound chicken breast tenders
1 egg white
2 tablespoons cornstarch, divided (this is an off plan ingredient)
5 teaspoons low sodium soy sauce, divided (this is an off plan ingredient)
2 teaspoons dry sherry
2 large carrots, peeled
1 green onion with top
10 ounces asparagus (it said frozen - I used fresh)
1/2 cup (plus 3 tablespoons) fat-free reduced-sodium chicken broth

Hot cooked rice


Recipe

1. Rinse chicken and pat dry with paper towels. Cut each chicken tender crosswise in half. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons soy sauce and sherry in large bowl; stir until smooth. Add chicken and toss to coat; set aside.

2. Slice carrots crosswise into 2-inch lengths. Slice carrot pieces lengthwise into thin slices; stack slices and cut lengthwise into julienne strips. Cut onion diagonally into 1/2-inch slices. Cut asparagus spears diagonally into 1-1/2-inch lengths.

3. Stir broth, remaining 3 teaspoons soy sauce into remaining 1 tablespoon cornstarch in cup until smooth. Set aside.

4. Heat wok over high heat about 1 minute or until hot. Drizzle 2 tablespoons chicken broth into wok and heat 30 seconds. Add chicken; stir-fry about 4 minutes or until chicken is no longer pink in center. Remove to medium bowl. Reduce heat to medium.

5. Drizzle 1 tablespoon of chicken broth into wok and heat 30 seconds. Add carrots to wok; stir-fry about 3 minutes or until crisp-tender. Add asparagus; stir-fry 1 minute. Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Stir in onion, chicken and any accumulated juices to wok; cook until heated through. Serve over rice.