Sherried Chicken With Asparagus, Carrots, And Noodles

Course : Chinese
Serves: 1
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3 tablespoons vegetable oil
1 small onion -- minced
1/2 pound fresh asparagus -- sliced 1/2 inch thick
1 medium carrot -- cut into thin slices
1 pound skinless boneless chicken -- cut in 1/2 inch dices
1 tablespoon butter
1 cup egg noodles
1 cup chicken broth
1 cup dry sherry
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

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.

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