Ingredients:
6 tablespoons oil
1 lb boneless skinless chicken breasts
1/2 lb asparagus
1 bunch green onions, sliced thin
1 (4 ounce) cans sliced mushrooms
1 (14 1/2 ounce) cans chicken broth
1 1/2 teaspoons ginger
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon garlic powder
2 tablespoons cornstarch
1/2 cup sherry wine
3 tablespoons soy sauce
4 cups cooked rice
Directions:
Slice chicken in thin strips. Heat 4 tbsp of oil in large pan. Stir in chicken and saute until chicken is thoroughly cooked and no longer pink. Remove and keep warm.
Split asparagus lengthwise, then cut into 1 1/2 inch lengths.
Heat remaining 2 tbsp vegetable oil in same pan. Stir in asparagus and onions. Saute 2 minutes. Stir in chicken, mushrooms & liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. Simmer 3 minutes.
Mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. Cook, stirring constantly until mixture thickens and boils 3 minutes. Serve over rice.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.