3 tb Vegetable oil
1 sm Onion; minced
1/2 lb Fresh asparagus; sliced 1/2"
1 Carrot; cut into thin slices
1 lb Skinless boneless chicken; c
1 tb Butter
1 c Egg noodles
1 c Chicken broth
1 c Dry sherry
1/4 c Chopped parsley
1/2 ts Salt
1/4 ts Pepper
Recipe by: RCOLE@aardvark.ucs.uoknor.edu 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.
