Chicken Stir-Fry

This recipe was in the Kansas City Star and it had a Chinese restaurant secret for making chicken  juicy and tender.  It worked and it was juicy and tender 

 

Butter-Soy Chicken and Asparagus Stir-Fry

Yield 2 to 4 servings

Ingredients for the chicken

1 boneless, skinless chicken breast ( 10 to 12 oz) or two smaller

1 1/2 tsp. cornstarch

1/2 tsp. baking soda

1/4 tsp sugar

1/4 tsp. salt 

1 tsp. soy sauce

black pepper

1 T. egg white

For the stir fry

1 T. veg. oil

1/4 Lb asparagus (  to 5  med. stalks) cut to 1-inch pieces

6 large button mushrooms, quartered 

1/2 red bell pepper, sliced

S & P

3 T. butter

1 T. soy sauce

1 lemon wedge

Toasted sesame seeds, for serving, optional

Cooked rice

1. Combine marinade ingredients with the chicken and marinate at least 30 minutes and up to 2 hours. 
2. Remove chicken to colander and bring 4 cups water to a boil, add chicken  pieces with tongs to separate ( some egg whites may float to the surface)  Cook for 90 seconds, remove to colander, shake to remove excess water.
3. Heat oil in wok over med. heat.  When hot, add asparagus, bell peppers, and mushrooms. Stir fry until lightly browned, about 4 min.  Add chicken and a pinch of salt and pepper; stir-fry constantly one minute.
4. Push the chicken to one side, reduce heat and add butter, allow to melt and sizzle, add soy sauce and stir to combine, Push chicken and veggies back into sauce and stir to coat.
5. Transfer to platter, sprinkle with sesame seeds and squeeze lemon juice over top, serve with rice.