Number of servings : 4
Prep time: 15 Minutes
Cooking time: 10 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1 1/4 teaspoons cornstarch
1/4 teaspoon red pepper flakes
1/2 pound asparagus, trimmed and cut into 5 cm pieces
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1.25 cm strips
1 tablespoon finely chopped, peeled fresh ginger
1 clove garlic, minced
1 red bell pepper, seeded and cut into strips
4 scallions, cut into 5 cm pieces
1/3 cup walnuts, chopped
Using vegetable peeler, peel four 7.6 cm-wide strips of zest from orange. Cut zest into thin strips. Squeeze juice from orange to make 1/4 cup. In small bowl, stir together orange juice, wine, soy sauce, sugar, cornstarch, and pepper flakes.
In medium saucepan, steam asparagus just until tender, about 3 minutes.
In large nonstick skillet or wok over medium-high heat, heat oil. Add chicken. Stir-fry until no longer pink, about 4 minutes. Remove chicken to plate.
Add orange zest, ginger, and garlic to skillet. Stir-fry 30 seconds. Add bell pepper, scallions, and asparagus. Stir-fry 1 minute. Add juice mixture. Bring to a boil. Return chicken to pan. Stir-fry until heated through. Sprinkle with walnuts and serve at once.