Busters Recipes

Asparagus Chicken

   1              pound  boneless skinless chicken breast halves
   1              large  egg white
   2        tablespoons  cornstarch -- divided
   2          teaspoons  Tamari soy sauce
   1         tablespoon  Tamari soy sauce
   2          teaspoons  apple juice
   2              large  carrots -- peel
   1                     green onion -- w/tops
   10            ounces  asparagus
      1/2           cup  chicken broth
   1           teaspoon  sesame oil
   2        tablespoons  peanut oil -- divided

   Rinse and dry chicken and cut into 1" squares or use chicken breast
tenders.  Combine egg white, 1 tb cornstarch, 2 tsp soy, and juice in bowl and
stir.
Add chicken toss to coat.
   Slice carrots into julienne strips.  Cut onion diagonally into 1/2" slices.
  Cut asparagus spears diagonally into 1 1/2" pieces.  Combine broth,
remaining 1 tb cornstarch, remaining 1 tb soy and sesame oil; stir until smooth.
   Heat wok 1 min and add oil.  Add chicken and stir fry 4 min or until done.
  Remove.  Add carrots and stir fry 3 min or until crisp-tender.  Add
asparagus and stir fry 1 min.  Add cornstarch and cook until thick.  Stir in
onion,
chicken and rest heating through.