Title: Sherried Chicken with Asparagus, Carrots, And Noodles
Categories: Chinese4
Yield: 1 servings

3 tb Vegetable Oil
1 sm Onion; minced
1/2 lb Fresh Asparagus; sliced 1/2"
-thick
1 Carrot; cut into thin slices
1 lb Skinless Boneless Chicken;
-cut in 1/2" dices
1 tb Butter
1 c Egg Noodles
1 c Chicken Broth
1 c Dry Sherry
1/4 c Chopped Parsley
1/2 ts Salt
1/4 ts Pepper

In a wok (or large skillet) heat 1-1/2 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 1-1/2 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.

NOTES : This is an easy and delicious recipe from 365 Ways to Wok.

Recipe by: RCOLE@aardvark.ucs.uoknor.edu

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.