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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Asparagus Stir-Fry Recipe

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This recipe for Chicken and Asparagus Stir-Fry is from Jessi's Cookbook, Our family History Passed Down with Recipies , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp cornstarch
1/4 cup low sodium chicken broth
1 tbls lemon juice
1 tsp low sodium soy sauce
1 1/2 tbls olive oil, divided
1 lb boneless skin less chicken breast but into 1/2-inch strips
1 clove of garlic pressed
1 lb fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 (2 oz) jar sliced pimientos, drained

Directions:
Directions:
In a small bowl, combine cornstarch, broth, lemon juice, and soy sauce to a smooth paste; set aside.

Heat 1 tbls of oil in large skillet or wok over medium-high heat; stir-fry chicken and garlic until chicken is no longer pink; remove from pan and keep warm.

Heat remaining oil in the skillet or wok; stir-fry asparagus until tender-crisp. Add pimientos. Stir broth mixture and add it to pan; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

Personal Notes:
Personal Notes:
I ike to use more soy sauce and more chicken. I don't alway use pimientos.

 

 

 

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