Wok Wednesdays – Velvet Chicken with Asparagus

This recipe comes from Stir-Fry to The Sky’s Edge page 128 by Grace Young

Velvet Chicken and Asparagus

Velvet Chicken and Asparagus

My husband says, “This is the way to do chicken breast.” Steve is not a fan of chicken breast. He eats it because I prepare it wanting to create a more healthy dish. However, this dish requires very little oil and very little corn starch. The dish is very fresh if the asparagus is done correctly. It is easy to overcook. I chose to blanch and then put the asparagus in ice-cold water to stop the cooking. Also, we added our own sauces on the side. I added Indonesian sambal and Steve picked Vietnamese chili sauce to spice it up. ¬†As always, very good recipe and great dish to eat!!

They payoff...plated Velvet Chicken with Asparagus

They payoff…plated Velvet Chicken with Asparagus

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