1 chicken breast, julienned
1 Bu. (1 1/2 lbs). asparagus
1 small carrot
1/2 green pepper
SAUCE (1/4 c.):
1 1/2 c. broth
2 tbl. oyster sauce
1 tsp. sesame oil + 1 tsp. hoisin
- Julienne chicken and marinate.
- De tip asparagus and set aside. Cut off 3" from bottom of the asparagus.
- Julienne the carrots and asparagus diagonally.
- Boil Asparagus in 1 1/2 c. water + 1 tbl. soy.
- Save 1/2 c. broth from asparagus for sauce.
- Parboil carrots 1 minute. Drain, set aside.
- Stir fry chicken. Add vegetables and 6 tbl. broth. Cover 1 minute.
- Add green pepper and balance of sauce. Thicken if necessary.
Serve over rice.