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1.
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In a small bowl, combine the orange juice, oyster sauce, 1 tablespoon of the hoisin sauce, sesame oil, cornstarch, and chile oil and mix well.
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2.
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Cut the chicken into 1-inch cubes. Place the chicken in a bowl, add the one remaining tablespoon of hoisin sauce 3 tablespoons of the orange juice mixture and stir to coat evenly. Cover and refrigerate for at least 10 minutes and up to 8 hours.
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3.
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Snap off and discard the tough asparagus ends. Cut the asparagus on a sharp diagonal into 2-inch lengths and combine with the garlic in a bowl. (The asparagus and orange juice mixture can be covered and refrigerated for up to 8 hours before cooking.)
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4.
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Place a wok over high heat. When the wok is hot, add 1 1/2 tablespoons of the peanut oil and roll around the sides of the wok. When the oil is hot, add the chicken. Stir and toss for about 2 minutes, until it loses its pink color but is still slightly undercooked. Transfer the chicken to a plate.
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5.
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Return the wok to high high heat and add the remaining 1 1/2 tablespoons of peanut oil. When the oil is hot, add the asparagus. Stir fry for about 1 minute, until bright green. Pour in the orange juice mixture and return the chicken to the wok. Stir and toss for about 1 minute, until the sauce glazes the food. Transfer to warmed dinner plates or serve family style. Serve at once.
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NOTE: Hugh says, "This recipe uses chicken breast or thigh meat. The breast meat is easier to cut but the thighs will be richer tasting and more tender. If using thigh meat, be sure to get boned and skinned thighs. You'll need about 6 thighs to yield 1 pound of meat.
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... an excerpt of:
"Fast Entrees"(Ten Speed Press)
click on the cover to see it at Amazon.com
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