Ingredients
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, 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.
Servings: 4 servings
Chicken~ Asparagus & Red Pepper Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these old records were just very basic pictorial instructions for preparing food.
As our culinary historical trip moves to more modern times we find a couple of books published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of meals served to the nobility of the period. In the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, such as parsley and basil. The introduction of these new herbs and spices created a torrent in books on cookery, some of which are kept safe in private cookery archives. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken~ Asparagus & Red Pepper recipe.
