Sherried chicken with asparagus, carrots, and noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | small | Onion; minced |
| ½ | pounds | Fresh asparagus; sliced 1/2\" |
| 1 | Carrot; cut into thin slices | |
| 1 | pounds | Skinless boneless chicken; c |
| 1 | tablespoon | Butter |
| 1 | cup | Egg noodles |
| 1 | cup | Chicken broth |
| 1 | cup | Dry sherry |
| ¼ | cup | Chopped parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Recipe by: RCOLE@... In a wok (or large skillet) heat 1-½ 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 1-½ 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.