Oriental Chicken and Asparagus

2 T cornstarch, divided
1/2t salt
6 Fresh Boneless Skinless Chicken Thighs, cut into strips
1/4 pound fresh asparagus spears, cut into 2 inch pieces
1 small sweet red pepper sliced
1 medium onion sliced
1 garlic clove, minced
2 T oyster sauce
1/2 t sesame oil
1 can chicken broth (14 1/2 oz)
1 can (8 oz) sliced water chestnuts, drained
1/4 C water
Hot cooked rice

In a medium bowl, combine 1 T cornstarch and salt. Add chicken and stir to coat. Cover and refrigerate.
Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat.
Add asparagus;cook, stirring constantly, for 1 minute.
Add pepper, onion, garlic, oyster sauce and sesame oil.
Cook, stirring frequently, until vegetables are crisp tender, about 3 minutes.
Remove from skillet; set aside.
Put chicken in skillet and cook, stirring frequently, about 5 minutes or until juices run clear. (temperature should read 180 deg F)
Add chicken broth, 1 T at a time, if needed to prevent over-browning or sticking.
When chicken is cooked, add remaining chicken broth and water chestnuts to skillet.
Combine remaining cornstarch and water; add to skillet.
Cook and stir until sauce is thickened.
Return vegetables to skillet and heat.
Serve over cooked rice.
Yield: 4 servings.

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