To prepare this dish, asparagus and chicken are cut into strips. about the same size to make the street-fry look more aesthetic, and it was more convenient to eat with Chinese chopsticks. Chicken pre-freeze the breasts so that it is easier to thinly chop, and marinate the pieces in a mixture of sherry, soy sauce, ginger and garlic, it will give the dish an exotic Asian flavor. Then chicken with asparagus is quickly fried in a pan and mixed. The taste is amazing. Serve the steamed fry with boiled rice and enjoy. Nutritional value of one serving: (4 total) Calories 285, total fat 9 g., saturated fat g., proteins 33 g., carbohydrates 20 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr skinless bones of chicken breasts (approximately 2 pcs.)
- 2 cloves, minced garlic
- 5 cm. Peeled ginger root, cut into thin strips
- 1 tbsp. l soy sauce
- 1 tbsp. l Sahara
- 1 tbsp. l corn starch + 1 tsp
- 1 and 1/4 tsp coarse salt
- 1 tbsp. l dry sherry
- 3/4 Art. canned or home-made chicken broth, lightly salted, or water
- 2 tbsp. l vegetable oil
- 2 bunches of medium-sized asparagus (approximately 1 kg.), Chopped into pieces 2 cm., cut off the rigid ends
- 1 bunch green onion, thinly sliced
- For serving: white or brown rice
Recipes with similar ingredients: chicken breast, asparagus, ginger root, sherry
Recipe preparation:
- Put the chicken breasts in the freezer for 20-30 minutes, and then thinly cut across the fibers into strips. Mix in a bowl chicken strips with half garlic and ginger, adding soy sauce, sugar, 1 tsp corn starch, 1 tsp salt and sherry. Leave marinate at room temperature for 15 minutes. Mix the remaining corn starch with the broth.
- In a large skillet with non-stick over high heat heat 1 tbsp. l vegetable oil. Add asparagus, green onions, remaining garlic, ginger, 1/4 tbsp. water and 1/4 tsp salt. Fry until the asparagus turns bright green but still crispy, about 3 minutes. Transfer to a bowl.
- Heat the same pan over high heat, then add the remaining 1 tbsp. l oils. Add chicken and fry while it is not a little browned, about 3 minutes. Return the asparagus to the pan. and mix to warm. Stir in the deferred mixture from corn starch and bring to a full boil so that it thickened. Transfer chicken and vegetables to a serving platter or put on 4 plates; serve with rice.
