1 lb boned,skinned chicken breast
2 tbsp finely minced fresh ginger
2 medium garlic cloves peeled and minced
2 tbsp soy sauce
2 tbsp sweet port or sherry =or=- madeira
3 tbsp sesame oil
1 tsp chili oil
1 1/2 lb asparagus
1 medium yellow onion
1 medium red bell pepper
1 tsp cornstarch, blended with
1/4 cup chicken broth
Directions
POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them
crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at
room temperature in a mixture of the ginger, garlic, soy sauce, port
and 1 tablespoon of the sesame oil. Trim the coarse stem ends from
the asparagus. Peel the asparagus and slice them crosswise, slightly
on the diagonal, into 1-inch lengths. Peel and halve the onion, then
cut each half into thin slices. Core, seed and slice the red bell
pepper lengthwise into 1/4-inch strips. Set a wok or large skillet
over high heat. Add the chili oil and 1 tablespoon of the remaining
sesame oil and heat the oil for about 1 minute, until ripples appear
on the wok bottom. Add the onion and red pepper and stir-fry the
mixture for 1 minute. Cover the wok and allow the mixture to steam
for 1 minute. Using a slotted spoon, remove the vegetables from the
wok to a heatproof plate. Add the remaining sesame oil to the wok,
pour in the chicken and marinade, and stir-fry over high heat for 2
minutes. Blend in the cornstarch mixture, stirring it for about 1
minute, until the sauce has thickened and becomes clear. Return the
vegetables to the wok, toss the mixture lightly for about 30 seconds,
and serve. Accompany the chicken with fluffy boiled rice.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chicken Asparagus & Red Pepper Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into the far past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just basic hieroglyphic recipes for meal preparation.
Moving on, we find two interesting recipe books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that is served today, but instead accounts of the types of meals eaten by the rich people of the period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as coriander, parsley, and basil. These new spices and herbs created an outbreak in books on cookery, the majority of which are now in private cookery archives. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Chicken Asparagus & Red Pepper recipe.
