CHICKEN AND ASPARAGUS STIR FRY by CHEF DAN:

Serves 4

MARINATE:

3 tablespoons soy sauce

3 tablespoons hoisin sauce

3 tablespoons lemon juice

1 teaspoon cornstarch  

CHICKEN:

1-pound chicken tenders

1 tablespoon olive oil

2 garlic cloves, minced

1-2-inch fresh ginger cut into matchsticks

3 scallions, bias- sliced into 1/2-inch sliced

1-pound asparagus, stems trimmed, sliced into 1-inch pieces

1 tablespoon dry sherry

DIRECTIONS;

1.   In a glass dish, whisk together soy sauce and remaining ingredients.

2.   Add chicken and coat well with marinate.

3.   Cover and refrigerate for 30 minutes.

4.   In a skillet add oil over medium-high heat, and when sizzling.

5.   Add garlic, ginger, and sauté for 1 minute.

6.   Reserving the marinate, add chicken, followed by scallions, and asparagus.

7.   Stir fry for about 4 minutes or until chicken is no longer pink.

8.   Add marinate, and sherry and cook until slightly thickened.

ENJOY DAN:                            SING SONGS AND PLANT VEGETABLES!!