To prepare the marinade, in a zip close plastic bag, combine the broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and sesame oil; ad the chicken. Seal the bag, squeezing out the air; turn to coast the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
Heat a large nonstick skillet until very hot; add the sesame seeds and stir fry until golden, 2 -3 minutes. Transfer to a small bowl.
In the same skillet, heat the peanut oil. Stir fry the garlic, red pepper 2 minutes; add teh aspragus and stir fry until tender, 4-5 minutes. Add the chicken and watercress; stir fry until the chicken is cooked through, 6 -8 minutes. Serve, sprinkled with the sesame seeds.
Originally Submitted
3/2/2010
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