Name: Peking Chicken with Asparagus
Ingredients: 1 kg Boneless; skinless chicken; ; breasts; 1/2 ts Peanut oil; 1/2 tb Toasted sesame oil; 8 Flour tortillas or crepes; 1/2 bn Spring onions; 1/2 bn Asparagus; Olive oil spray; 3/4 c Chinese BBQ sauce; (hoisin sauce); 1/4 c Colonial Spicy Plum Sauce*; 60 ml Soy sauce; 60 ml Rice vinegar; 3 tb Honey; 1 tb Ginger; minced; 4 Cloves garlic; minced

The fact is, the higher up we find ourselves in terms of power, influence, and wealth – the more people look up to us – the more vulnerable we are to pride and self-deceit, and the more prone we are to be blind to our spiritual needs and deficiencies. Once we are established in a position of influence, we have a reputation to maintain. We have a lot to lose if we get honest about our real spiritual needs. For most of us, the subtle encroachment of pride is more dangerous, and more likely to render us useless to God and others, than any other kind of failure.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Tamara3	1	servings

INGREDIENTS

1	kg	Boneless; skinless chicken
		; breasts
1/2	ts	Peanut oil
1/2	tb	Toasted sesame oil
8		Flour tortillas or crepes
1/2	bn	Spring onions
1/2	bn	Asparagus
		Olive oil spray
3/4	c	Chinese BBQ sauce; (hoisin sauce)
1/4	c	Colonial Spicy Plum Sauce*
60	ml	Soy sauce
60	ml	Rice vinegar
3	tb	Honey
1	tb	Ginger; minced
4		Cloves garlic; minced

INSTRUCTIONS

Combine the Chinese BBQ sauce, plum sauce, soy sauce, rice vinegar, honey,
ginger and garlic together until smooth. Measure 1 cup of sauce mixture and
set aside.
Slice the chicken fillets thinly and immerse these pieces in the remaining
sauce. Mix well then allow to marinate for 8 hours or overnight.
Meanwhile, trim the woody ends from the asparagus and slice thinly into
long matchstick pieces. Bring a pot of water to the boil and blanch the
asparagus for 2 minutes. Drain the asparagus and refresh under cold running
water. Wash and trim the spring onions and cut into lengths similar to the
size of the asparagus. Cut vertically, into long strips.
Remove the chicken from the marinade and heat a wok or non-stick pan. Add 1
teaspoon of sesame oil to the wok and quickly stir-fry half the chicken
until cooked through, about 4 minutes. Remove the cooked chicken and set
aside. Add the remaining teaspoon of sesame oil and stir-fry the remaining
chicken. (For a lower fat version, use non-stick spray instead of sesame
oil)
To assemble, lay each tortilla or crepe on a flat surfac and spread 1
tablespoon of reserved sauce down the centre. Top with several strips of
asparagus and spring onion and some cooked chicken. Roll up, allowing the
green vegetables to protrude from the top. Serve on a platter, with some
spring onion curls in the centre if desired.
Converted by MC_Buster.
Per serving: 301 Calories (kcal); 3g Total Fat; (7% calories from fat); 6g
Protein; 71g Carbohydrate; 0mg Cholesterol; 4182mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“When God ordains, He sustains.”