Asparagus Chicken

• oil6 tablespoons
• boneless skinless chicken breast↗1 lb
• asparagus↗1⁄2 lb
• green onion↗1 bunch

  sliced thin

• sliced mushrooms1 can

  4 ounce

• chicken broth↗1 can

  14 1/2 ounce

• ginger↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• sugar↗1 teaspoon
• garlic powder↗1⁄4 teaspoon
• cornstarch↗2 tablespoons
• sherry wine↗1⁄2 cup
• soy sauce↗3 tablespoons
• cooked rice↗4 cups

Step-by-step instructions

1. 1

   Slice chicken in thin strips. Heat 4 tbsp of oil in large pan. Stir in chicken and saute until chicken is thoroughly cooked and no longer pink. Remove and keep warm.

2. 2

   Split asparagus lengthwise, then cut into 1 1/2 inch lengths.

3. 3

   Heat remaining 2 tbsp vegetable oil in same pan. Stir in asparagus and onions. Saute 2 minutes. Stir in chicken, mushrooms & liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. Simmer 3 minutes.

4. 4

   Mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. Cook, stirring constantly until mixture thickens and boils 3 minutes. Serve over rice.