| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Boneless Chicken Breast |
| 1 |
lb |
Asparagus |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Cornstarch |
| 1 |
|
Finely Crushed Japone Chile |
INSTRUCTIONS
http://emall.com/Chile/chilerecipes.html
Chile Today - Hot Tamale
Dice boneless breast into small 1/2 inch cubes. Cut asparagus stalks
diagonally in 1/2 sections. Discard ends. Heat oil, add salt, then chicken,
and stir fry until chicken loses its pinkness. Remove from pan. Blend water
and cornstarch to a paste. Heat remaining oil, add crushed japone chile and
asparagus, and cook for one minute. Add soy sauce and heat quickly. Add
chicken for two minutes over covered medium heat. Blend in cornstarch
mixture to thicken. Serve immediately. Serves four.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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