| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Chinese | Chinese4 | 1 | Servings |
INGREDIENTS
| 3 | T | Vegetable Oil |
| 1 | Onion, minced | |
| 1/2 | lb | Fresh Asparagus, sliced 1/2" |
| thick | ||
| 1 | Carrot, cut into thin slices | |
| 1 | lb | Skinless Boneless Chicken |
| cut in 1/2" dices | ||
| 1 | T | Butter |
| 1 | c | Egg Noodles |
| 1 | c | Chicken Broth |
| 1 | c | Dry Sherry |
| 1/4 | c | Chopped Parsley |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate. In the same wok, heat remaining 1-1/2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables. Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok. Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes. NOTES : This is an easy and delicious recipe from 365 Ways to Wok. Recipe by: RCOLE@aardvark.ucs.uoknor.edu Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1237
Calories From Fat: 545
Total Fat: 61.6g
Cholesterol: 76.9mg
Sodium: 4020.1mg
Potassium: 1712.1mg
Carbohydrates: 83g
Fiber: 8.3g
Sugar: 9.6g
Protein: 28.1g