Ready in 20 minutes
Yield: 4 servings

In a saute pan over low heat, heat:
2 tablespoons olive oil

While oil is heating, peel and chop:

1 piece shallot
2 cloves garlic

Adjust heat to medium. Saute the shallot in the
heated oil. Add the garlic, continue sauteing until
they are translucent. Into the sauteed shallots and
garlic, pour:

2 tablespoons dry white wine

Reduce wine for 2 minutes. Put in:

1 pound chicken breast fillets, skinless and
cut into strips

Saute for 2 minutes, constantly stirring, and add:

1-1/2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce

Cook for another 2 minutes. Sprinkle with:

1/4 teaspoon red chili flakes

Adjust seasonings with:

fine salt
freshly-ground white or black pepper

Lastly, add in:

1 bunch asparagus, already blanched

Carefully stir until asparagus is heated through.

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This article was published on Monday 19 October 2009 à 10:14 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.