STIR-FRY YOUR MEALS WITH FAST- COOKING, FRESH-TASTING MENUS. ENJOY DAN:

SPICY CHICKEN STIR-FRY by CHEF DAN:


Serves 4

1-1/2 pounds chicken breasts, boneless, skinless, pounded cut into 3/4 – inch pieces

1 tablespoon corn starch

1 tablespoon brown sugar

1 cup chicken broth

1/4- cup light soy sauce

2 tablespoons rice vinegar

1/2-teaspoon red pepper flacks, or 1 tablespoon red curry paste

3 cups asparagus, sliced at a angle

2 tablespoons water

1 tablespoon olive oil

3 cloves garlic, minced

1 bell pepper, cut into ¾-inch pieces

1-inch piece fresh ginger root, minced

2 scallions, slice at a angle

2 tablespoons dry roasted peanuts



DIRECTIONS:



1. In a bowl, combine, cornstarch, sugar, chicken broth, vinegar, and red pepper flakes.

2. Set aside.

3. In a wok stir-fry chicken in hot oil for about 2-3 minutes.

4. Add asparagus, bell pepper, garlic and ginger.

5. Stir-fry for 3-4 minutes or until vegetables are tender and crisp.

6. Stir broth mixture.

7. Add to wok and bring to a boil.

8. Cook and stir for 1-3 minutes or until thickened.

9. Sprinkle with peanuts and scallions.

10. Serve with jasmine rice>



ENJOY DAN: hallelujah