Sherried Chicken with Asparagus, Carrots, and Noodles
3 Tbsp vegetable oil
1 small onion, minced
1/2 lb fresh asparagus, cut into 1/2 inch slices
1 carrot, cut into thin slices
1 lb skinless, boneless chicken, cut into 1/2 inch dice
1 Tbsp butter
1 cup egg noodles
1 cup chicken broth
1 cup dry sherry
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp pepper
In a wok (or large skillet) heat 1-1/2 tablespoons oil over high
heat until hot, swirling to coat sides of pan. Add onion, asparagus,
and carrot and stir-fry until crisp-tender, about 3 minutes. Remove
to a plate.
In the same wok, heat remaining 1-1/2 tablespoons oil over high
heat. Add chicken and stir-fry until meat is white throughout but
still juicy, 2 to 3 minutes. Remove to plate with vegetables.
Add butter to wok and heat over medium-high heat until melted.
Add uncooked noodles and cook, tossing to coat, 1 minute. Return
chicken and vegetables to wok.
Add chicken broth, sherry, parsley, salt, and pepper. Bring to a
boil. Reduce heat to medium-low, cover, and cook until noodles
are tender and most of liquid is absorbed, 10 to 12 minutes.