Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

BBQ Chicken Recipes

Hot and Spicy Recipes

Twice Cooked Pork with Spicy Vegetables

Twice Cooked Pork with Spicy Vegetables Recipe
1/2 lb Pork butt in one piece 5 lg Jyo black mushrooms 2 sm Dried red chili peppers, Minced 2 lg C...

read more

Chicken Asparagus and Red Pepper Recipe

Chicken Asparagus and Red Pepper recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Asparagus and Red Pepper recipe  PDF


1 lb Boned,skinned chicken breast
2 tb Finely minced fresh ginger
2 md Garlic cloves
peeled and minced 2 tb Soy sauce
2 tb Sweet port, sherry, OR
Madeira 3 tb Sesame oil
1 ts Chili oil
1 1/2 lb Asparagus
1 md Yellow onion
1 md Red bell pepper
1 ts Cornstarch blended with
1/4 c Chicken broth
POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2 inch intervals. Marinate chicken for 30 minutes at room temperature in a mi ture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1 inch lengths. Peel and halve the onion, then cut each half into thin
slices. Core, seed and slice the red bell pepper lengthwise into 1/4 inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir fry the mi ture for 1 minute. Cover the wok and allow the mi ture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir fry over high heat for 2 minutes. Blend in the cornstarch mi ture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mi ture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice.

Chicken Asparagus and Red Pepper recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
739 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Chicken Asparagus and Red Pepper recipe  PDF   BBQ Chicken recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Bean Soup

New Cooking Recipes

Creamy Lemonade Pie
Creamy Lemonade Pie Recipe


1 3/4 cups cold milk 2 packages jello vanilla instant pie filling 1 can lemonade thawed 8 ounces cool whip Lite 1 prepared graham cracker crust lemon slices 1. Pour milk into a large bowl, add pudding mi es and whisk for 30 seconds. 2. Add lemonade and whisk for another 30 seconds until thick. 3. Stir in cool whip and spoon inot crust. 4. Refrigerate for 4 hours or until set. Garnish with lemon slices. NOTES : Formatted for MC by: L. Fulton ...

Cooking Magazines: Jello Recipes » January 2019   Jello recipes RSS   Thumsb up

Dish Of The Day

Judy's Pumpkin Chiffon Pie

Judy's Pumpkin Chiffon Pie Recipe
2 Baked pie shells Filling: 1 cn Libby's pumpkin pie mi 1 cn Evaporated milk 2 Egg yolks 1/2 c...
read more

Category: » Thanksgiving Recipes

View more dishes

>