Shelly's Recipe

ORIENTAL CHICKEN AND ASPARAGUS

Category: Chicken

2 tbsp cornstarch, divided
1/2 tsp salt
6 boneless skinless chicken thighs, cut into strips
1/4 lb cut fresh asparagus , cut into 2-inch pieces
1 small sweet red pepper, sliced
1 medium onion, sliced
1 garlic clove, minced
2 tbsp oyster sauce
1/2 tsp sesame oil
1 (14-1/2 oz) can chicken broth
1 (8 oz) can sliced water chestnuts, drained
1/4 cup water
Hot cooked rice

In a medium bowl, combine 1 tbsp cornstarch and salt. Add chicken and stir to coat. Cover and refrigerate. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add asparagus; cook, stirring constantly, for 1 minute. Add pepper, onion, garlic, oyster sauce and sesame oil. Cook, stirring frequently, until vegetables are crisp-tender, about 3 minutes. Remove from skillet; set aside.

Put chicken in skillet and cook stirring frequently, about 5 minutes or until juices run clear (temperature should read 180 degrees). Add chicken broth, 1 tbsp at a time, if needed to prevent over-browning or sticking. When chicken is cooked, add remaining broth and water chestnuts to skillet. Combine remaining cornstarch and water; add to skillet. Cook and stir until sauce is thickened. Return vegetables to skillet and heat. Serve with cooked rice. Serves 4