½lb. boneless chicken
2 teaspoons sherry
1 teaspoon light soy sauce
1 teaspoon water
¼ teaspoon sugar
1 teaspoon cornstarch
Salt
Fresh ground black pepper
1 teaspoon peanut oil
Oil
6 to 8 fresh asparagus spears
1 to 3 cloves garlic
4.4oz. walnuts
2 teaspoons water
1 teaspoon cornstarch
¼ teaspoon sesame oil aprox
Remove skin from chicken. Cut flesh into bite sized pieces. Place chicken in a bowl. Add half the sherry, soy sauce, first measure of water, sugar, first measure of cornstarch, salt and freshly ground black pepper. Pour measured peanut oil over and marinate for 30 minutes.
Wash asparagus, snap the tough ends off and discard. Slice asparagus on the diagonal. Crush, peel and mash garlic. Heat 1″ of oil in a wok over the grill until hot.
Add walnuts and stir-fry for a few minutes, taking care not to let them burn. Drain and set aside. Drain all but 1 tablespoon of oil from wok.
Stir chicken to loosen then add to the wok. Stir-fry until chicken changes color. Reduce heat and move chicken to one side of wok. Clean out wok with paper towel.
Add more oil and heat. Stir-fry asparagus for 2 minutes. Remove and set aside.
Add garlic to wok and saute over low heat. Do not let it burn. Increase heat. Add chicken, remaining sherry and asparagus. Stir-fry for about 5 to 8 minutes or until chicken is cooked.
Mix second measure of water and cornstarch together, mixing until smooth. Add to wok and bring to the boil. Stir in walnuts. Sprinkle sesame oil over. Serve immediately with rice.
Serves 2.
David B. February 9th, 2010
Posted In: Meat Poultry & Fish
4.7