September 18, 20099/18/09 1 comment
I’ll be honest, usually when I’m craving Chinese food I order out rather than make my own, but this recipe looks pretty easy. The great thing about stir fry is that once you find a sauce you like you can add any meat and vegetables.
What’s your favorite take-out in Des Moines?
Preparation time: 30 minutes
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
12 oz. asparagus, trimmed and cut into 2-inch-matchstick strips
2 cups red or green bell pepper, cut into thin strips
1 medium onion, sliced
2 tablespoons sugar
¼ teaspoon black pepper, freshly ground
2 tablespoon light soy sauce
Rice for serving
In a large skillet or wok, heat the oil over high heat until hot.
Add the chicken and stir-fry for about 4 minutes, or until no longer pink and the juices run clear.
Transfer to a plate.
Add the asparagus, bell pepper, onion, sugar, and black pepper to the skillet.
Stir-fry for about 3 minutes, or until the vegetables are crisp-tender.
Return the chicken to the skillet.
Sprinkle with the soy sauce; cover and cook, for about 1 minute, or until mixture begins to steam.
Serve over rice.
Check out Fruits & Veggies More Matters for nutrition information and more healthy recipes.