Created by: Chef Keith Snow
this simple stir-fry is perfect for late spring when local asparagus are plentiful. Very easy to prepare and delicious to eat.
1 lb. boneless chicken breasts, cut in thin strips
1 Tbs. oil
1 tsp. ginger
1/4 cup blanched almonds
2 cups frozen mixed vegetables, thawed
1/2 cup chicken stock
1 Tsp. sherry
3 Tbs. soy sauce
1 Tbs. cornstarch
3/4 lb. fresh asparagus pieces
1. Heat oil in a heavy nonstick skillet or wok over medium high heat. Sauté chicken 3-5 minutes until golden.
2. Stir in ginger, almonds and vegetables and stir fry another 3-4 minutes.
3. Combine stock, sherry, soy sauce and cornstarch in a bowl. Stir into skillet until mixture thickens. Fold in asparagus, serve.