Calphalon - Chicken and Asparagus Stir-Fry

For the marinade and chicken:

8 - 10 oz. boneless white meat chicken, cubed

2 Tbsp. dry cocktail sherry

1 slice of fresh ginger root 1/4-in. thick and the size of a quarter, minced

1 clove fresh garlic, minced

1 Tbsp. soy sauce

1 tsp. cornstarch

For the vegetables:
1 small yellow onion, trimmed, peeled and cut into 1/4-in. wide strips

1/2 c. mushrooms, sliced

1 c. asparagus, blanched and cut on the diagonal into 1-in. pieces

3/4 c. chicken broth

1 Tbsp. corn starch

1 Tbsp. vegetable oil

Combine all the marinade ingredients in a sealable container. Add the cubed chicken and marinate in refrigerator for up to one hour.

Preheat a wok on medium heat until the rim of the pan is hot to the touch. Add the vegetable oil and allow to heat for another minute.

Drain the marinated chicken and discard the marinade. Add the chicken to the wok and stir-fry for 3 - 4 minutes.

Add the onions, mushrooms and asparagus and stir-fry for an additional 3 - 4 minutes.

Combine the cornstarch and chicken broth, making sure there are no lumps.

Add the chicken broth mixture to the wok and stir into the meat and vegetables. As the liquid heats, it will thicken creating a sauce.

Serve over cooked white rice.

Chicken and Asparagus Stir-Fry