Chicken And Asparagus

Course : Chicken
Serves: 4
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4 Medium chicken breasts -- boned and skinned, cut into bite-sized pieces
1 pound fresh asparagus
1 tablespoon corn starch
1 teaspoon chicken bullion granules
3/4 cup water -- (or chicken broth)
3 tablespoons soy sauce
5 tablespoons lite olive oil
1/4 cup water
1/2 pound fresh mushrooms -- sliced
6 Medium green onions -- cut in 1 inch
1 can sliced water chestnuts

Preparation / Directions:

Combine cornstarch, chicken granules, 3/4 cup chicken broth, and soy sauce; blend and set aside. Stir-fry chicken in 3 tablespoons hot oil until opaque and remove from pan. Add 1 tablespoon oil and asparagus, coating with oil. Add 1/4 cup water and cook 3 minutes. Add remaining tablespoon oil and mushrooms, onions, water chestnuts. Stir-fry until asparagus is crisp/tender (3-4 minutes). Stir in chicken and corn starch mixture. Boil and serve over rice.


Nutritional Information:

2212 Calories (kcal); 109g Total Fat; (44% calories from fat); 261g Protein; 42g Carbohydrate; 742mg Cholesterol; 3856mg Sodium

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