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    THAI CHICKEN WITH ASPARAGUS


    Source of Recipe


    the web

    List of Ingredients




    1 teaspoon salt
    1 pound thin asparagus, trimmed
    and cut diagonally into 3-inch
    pieces
    1 tablespoon sugar
    3 tablespoons Asian fish sauce
    2 tablespoons fresh lime juice
    1 tablespoon plus 1 teaspoon soy
    sauce
    4 medium skinless, boneless
    chicken-breast halves (about
    1¼ pounds), thinly sliced
    3 teaspoons vegetable oil
    1 jumbo onion (about 1 pound),
    thinly sliced
    1 piece fresh ginger (about 2
    inches by 1 inch), peeled and
    cut into matchstick-thin strips
    2 jalapeno chilies, seeded and
    cut into matchstick-thin strips
    2 cups packed fresh basil leaves
    1 cup packed fresh cilantro
    leaves

    Recipe



    In 10-inch skillet, heat 1 inch water and salt to boiling point over high heat. Add asparagus; heat to boiling. Reduce heat to low; simmer, uncovered, 3 to 5 minutes, until asparagus is just tender-crisp. Drain asparagus; set aside.

    In medium bowl, mix sugar, fish sauce, lime juice and soy sauce. Stir in chicken until evenly coated. (Coat chicken just before cooking, because the lime juice will change its texture.)

    In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook 5 minutes or just until it loses its pink color throughout, stirring occasionally. With tongs or slotted spoon, transfer chicken to a clean bowl, leaving any cooking liquid in skillet.

    Add onion, ginger and jalapenos to skillet and cook until onion is tender, about 8 minutes. Transfer onion mixture to bowl with the cooked chicken.

    In same skillet, heat remaining 1 teaspoon oil over medium heat until hot. Add the asparagus to the skillet and cook until it begins to brown, about 5 minutes, stirring occasionally. Return onion mixture and chicken to skillet; heat through.

    Toss basil and cilantro leaves with chicken mixture just before serving.

    Makes 4 main-dish servings.


 

 

 


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