Stir-Fried Chicken with White Asparagus Recipe

Ingredients

Marinade

Stirfry

  • 11 oz boneless, skinless chicken breast, sliced into finger-sized pieces
  • 4 1/2 tsp Stirfry Tea Oil, divided
  • 6 pieces of large white asparagus
  • 1 tsp of slivered garlic
  • 1 tsp slivered ginger
  • 2 Tbsp of diced scallion (white part only)
  • 5 Tbsp of chicken stock
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 1/4 cup of chinese yellow leeks, sliced into finger-sized pieces

How to Make

Marinade

  • In a medium bowl, combine egg whites, salt, Stirfry Tea Oil and white pepper.
  • Add chicken and toss to coat.
  • Cover and refrigerate for 2 to 3 hours.

Stirfry

  • Heat 2 tsp of Stirfry Tea Oil over high heat.
  • Add chicken and saute for 3 to 4 minutes.
  • Add asparagus, cook for 1 minute.
  • Drain oil and rinse chicken and asparagus with warm water to remove oil. Set aside.
  • Next, heat a saute pan or wok over hight heat. Add 2 tsp on Stirfry Tea Oil and heat until just before smoking. Add garlic, ginger and scallion. Cook until fragrant but not wilted or discolored.
  • Add chicken stock and bring to a fast boil. Add sugar, salt and white pepper.
  • Return chicken and asparagus to pan, stirfry for 1 minute.
  • Toss in leeks, cook for 1 minute. Remove from heat.
  • Drizzle with 1/2 tsp of Stirfry Tea Oil. Serve with rice if desired.

Serves: 2