Total Time
40mins
Prep 20 mins
Cook 20 mins

A wonderful recipe for asparagus season! Don't let the long list of ingredients stop you from trying this recipe -- it goes together easily.

Ingredients Nutrition

Directions

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

4 5

Me, and my wife lovd it... Was really good... Very rich... Cant wait to make it, all over...
My Ten year old loved it Tooooo...

5 5

I loved it , I used fresh garlic though , I didn't have any green onions and I added a red pepper for the color and some hallapino pepper to spice it up ,, everyone totally enjoyed it ... thank you

5 5

This was a wonderfully easy recipie to make, and you can easily substitute fresh mushrooms for the canned variety. Also green onions aren't essential. A nice purple vidalia onion added color and a nice sweetness to this recipie. Very easy and extremely delicious. Also, chicken boullion can be substituted for canned broth.