Preparation time: 15 minutes
Cook Time: 10 minutes
¼ Cup Chicken broth
1 Tablespoon Lime juice
2 Teaspoons Cornstarch
2 Teaspoon Soy sauce
¼ Teaspoon Salt
1 Pound Asparagus
2 Tablespoon Extra virgin olive oil
1 ½ Pound Sliced chicken (Sliced ¼ inch thick)
½ Teaspoon Garlic powder
1 Small jar Black olives (finely chopped)
1 Small Sweet bell pepper (orange,yellow or red) cut into ¼ inch strips
1 Small Sweet onion (cut in half and sliced into ¼ inch strips
Black pepper to taste
Mix together Chicken broth, lime juice, cornstarch, soy sauce, ¼ teaspoon of the garlic powder, and salt. Set this mixture to the side and prepare the asparagus.
Prepare asparagus for cooking by removing the tough ends or cutting stalks into 1 inch pieces. If you prefer asparagus spears; tie the entire bundle together with a string or wrap in aluminum foil.
Cooking Instructions For Asparagus
When cooking asparagus keep in mind that if cooked too long asparagus will become mushy. Asparagus is better when served tender with just a little crispness.
Place asparagus in steamer and cover steam for 6 to 8 minutes until asparagus is tender but still crisp.
Place asparagus is boiling water allow the water to return to boiling, boil uncovered for 6 minutes. Cover and continue boiling for 5 to 8 minutes.
Microwave: For spears or pieces place asparagus in a shallow dish add ¼ cup water and cook on high for 6 to 9 minutes until asparagus is tender but not mushy.
After cooking the asparagus drain it using a colander and set aside.
Cooking Instructions For Chicken
Sprinkle chicken slices with garlic powder and black pepper. Set aside while you get your skillet ready. You can also cut chicken slices into ¼ inch strips for a different look to your dish.
In a large skillet add 1 tablespoon extra virgin olive oil, and heat on high just until oil is hot move oil around in the pan to ensure that the entire bottom and sides are coated with oil. Add chicken and stir fry just until chicken is not pink in the middle (About 3 or 4 minutes depending on the thickness of the slices). Remove the chicken slices from the skillet place in 2 inch deep flat serving dish, and keep it warm.
Stir Fry Asparagus, Bell Peppers, And Onions
In the same skillet on medium high heat: add 1 tablespoon extra virgin olive oil, coat bottom and sides add asparagus, bell pepper slices, and onion slices and stir fry for 3 to 4 minutes until crispy tender. Remove from pan and place on top of chicken slices.
In same skillet add lime and cornstarch mixture cook for 1 to 2 minutes stirring constantly until sauce thickens. Drizzle over chicken and vegetables and serve while it’s still hot.