Marinade

1-1/2 Tbs. Soy Sauce

2 Tbs. Dry Sherry

1 Tbs. Corn Oil

1 tsp. Minced or Shredded Gingerroot

1 tsp. Minced Garlic

Chicken

1 lb. Skinless, Boneless Chicken Breast, cut in one-inch pieces

1/4 cup Corn Oil

1/2 cup Sesame Seeds

2-4 Tbs. Corn Oil, for stir-fry

Asparagus

1 Tbs. Corn Oil

2 Cloves Garlic, minced

4 cups of 1-1/2-inch pieces of Asparagus

4 Tbs. Chicken Broth

1-1/2 tsp. Sesame Oil

1 Tbs. Soy Sauce

3 Tbs. Hoisin

2 Tbs. Oyster Sauce

1 Tbs. Chicken Broth

Salt and Pepper to taste

4 Green Onions, thinly sliced

2 to 3 cups Cooked Brown Rice

1.

Combine the soy sauce, sherry, corn oil, garlic and ginger root. Toss with chicken and marinate 30-60 minutes in refrigerator.

2.

Drain chicken well. Discard marinade. Do not reuse.

3.

Toss the chicken with the cornstarch. Then roll in the sesame seeds.

4.

Heat 2 Tbs. of corn oil in wok. (Use additional oil as needed.) Stir-fry chicken in 3 batches until lightly browned. Remove from pan and keep warn in a 250° oven. 

5.

Wipe out wok. Return to heat with 1 Tbs. of corn oil. Add garlic, asparagus pieces and broth. Cover and cook until asparagus is tender, about 3 minutes.

6.

Add sesame oil, soy sauce, hoisin, oyster sauce and chicken broth. Stir well. Add stir-fried chicken pieces to wok. Toss to heat through.

7.

Pour into serving dish and garnish with green onions slices. Serve with the brown rice.