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Categories:
chicken breast halves cornstarch chicken white wine cornstarch soy sauce honey ground mustard pepper vegetable oil vegetable oil tomatoes straw mushrooms brown rice
Viewed: 89 - Published at: 4 years agoIngredients
- 4 boneless skinless chicken breast halves (about 1 pound)
- 1 teaspoon cornstarch
- 13 cup chicken stock
- 14 cup dry white wine or 14 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon ground mustard
- 18 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 2 cups asparagus, cut into 1-inch pieces (about 12 ounces)
- 2 medium tomatoes, cut into thin wedges
- 1 (15 ounce) can straw mushrooms, drained
- hot cooked brown rice
Method
- Cut chicken breast halves into bite-size pieces.
- Toss chicken and 1 teaspoon cornstarch.
- Mix broth, wine, 1 tablespoon cornstarch, the soy sauce, honey, mustard and pepper.
- Heat wok or 12-inch skillet until very hot.
- Add 1 tablespoon oil to wok; rotate wok to coat side.
- Add chicken; stir-fry about 4 minutes or until chicken is white.
- Remove chicken from wok.
- Add 1 tablespoon oil to wok; rotate wok to coat side.
- Add asparagus; stir-fry about 5 minutes or until asparagus is crisp-tender.
- Stir in broth mixture.
- Cook and stir about 1 minute or until thickened.
- Stir in chicken, tomatoes and mushrooms.
- Cook about 2 minutes or until heated through.
- Serve over rice.
- 4 servings.
