Chicken, Asparagus And Red Pepper

Because we understand our worth as image-bearers and our identity as children of God, we will not look to the Internet to prove that we are important, valuable, and loved. And because we accept the presence of indwelling sin, we will not be blind to the potential idolatries and temptations we can succumb to online. And because we know ourselves to be fallen creatures, we will accept the limits of our human condition. We cannot have meaningful relationships with thousands of people. We cannot really know what is going on in the world. We cannot be truly here and there at the same time. The biggest deception of our digital age may be the lie that says we can be omni-competent, omni-informed, and omni-present. We cannot be any of these things. We must choose our absence, our inability, and our ignorance – and choose wisely. The sooner we embrace this finitude, the sooner we can be free.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Oriental	4	Servings

INGREDIENTS

1	lb	Boned, skinned chicken breast
2	T	Finely minced fresh ginger
2		Garlic cloves
		peeled and minced
2	T	Soy sauce
2	T	Sweet port, sherry OR
		Madeira
3	T	Sesame oil
1	t	Chili oil
1 1/2	lb	Asparagus
1		Yellow onion
1		Red bell pepper
1	t	Cornstarch, blended with
1/4	c	Chicken broth

INSTRUCTIONS

POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them
crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at
room temperature in a mixture of the ginger, garlic, soy sauce, port
and 1 tablespoon of the sesame oil. Trim the coarse stem ends from  the
asparagus. Peel the asparagus and slice them crosswise, slightly  on
the diagonal, into 1-inch lengths. Peel and halve the onion, then  cut
each half into thin slices. Core, seed and slice the red bell  pepper
lengthwise into 1/4-inch strips. Set a wok or large skillet  over high
heat. Add the chili oil and 1 tablespoon of the remaining  sesame oil
and heat the oil for about 1 minute, until ripples appear  on the wok
bottom. Add the onion and red pepper and stir-fry the  mixture for 1
minute. Cover the wok and allow the mixture to steam  for 1 minute.
Using a slotted spoon, remove the vegetables from the  wok to a
heatproof plate. Add the remaining sesame oil to the wok,  pour in the
chicken and marinade, and stir-fry over high heat for 2  minutes. Blend
in the cornstarch mixture, stirring it for about 1  minute, until the
sauce has thickened and becomes clear. Return the  vegetables to the
wok, toss the mixture lightly for about 30 seconds,  and serve.
Accompany the chicken with fluffy boiled rice.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 321 Calories From Fat: 131 Total Fat: 14.8g Cholesterol: 96.4mg Sodium: 881.1mg Potassium: 685.4mg Carbohydrates: 7.3g Fiber: 2.4g Sugar: 1.5g Protein: 39.3g