Serves 2 to 4
Ingredients:
1½ lb Chicken Breast, sliced
1 lb Asparagus, 1 inch slices, cut on a bias
1 large Carrot, sliced thin on a bias
½ med. Onion, cut into wedges
1 Tablespoon Chinese style Barbecue Sauce (I use Bull Head Brand. They make a vegetarian and a no vegetarian variety-both are great)
1 clove of Garlic, smashed and finely chopped
6 thin slices of ginger
1 Tablespoon Cornstarch, dissolved in 2 Tablespoons of water
2 Tablespoons Oyster Sauce
1 Teaspoon Mushroom Soy Sauce
3 Tablespoons Vegetable Oil
1 Teaspoon Sesame Oil
Instructions:
- Heat 1 tablespoon of oil in a wok over high heat.
- Add asparagus, carrots, and onions. Cook, stirring constantly for 1-2 minutes or until asparagus is bright green.
- Remove and set aside.
- Add 2 tablespoons of oil and return wok to high heat. Add garlic and ginger and stir until the garlic starts to brown.
- Add chicken. Cook, stirring constantly, until the chicken is cooked through.
- Add barbecue sauce, oyster sauce, and soy sauce.
- Stir in vegetables and cornstarch mixture. Serve over rice.
