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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: Recipe by: RCOLE@aardvark.ucs.uoknor.edu In a wok (or large skillet)
heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat
sides of pan. Add onion, asparagus, and carrot and stir-fry until
crisp-tender, about 3 minutes. Remove to a plate.
In the same wok, heat remaining 1-1/2 tablespoons oil over high heat.
Add chicken and stir-fry until meat is white throughout but still
juicy, 2 to 3 minutes. Remove to plate with vegetables.
Add butter to wok and he
at over medium-high heat until melted. Add
uncooked noodles and cook, tossing to coat, 1 minute. Return chicken
and vegetables to wok.
Add chicken broth, sherry, parsley, salt, and pepper. Bring to a
boil. Reduce heat to medium-low, cover, and cook until noodles are
tender and most of liquid is absorbed, 10 to 12 minutes.
Ingredients:
-1
-1 small onion; minced
1/2 Pound(s) fresh asparagus; sliced 1/2 inch
1 carrot; cut into thin slices
1 Pound(s) skinless boneless chicken; c
4 Tablespoon(s) chopped parsley
1/4 pepper |
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