Chicken Stir Fry with Mushrooms and Asparagus

Cooking with South Dakota Products, p. 18

2 whole chicken breasts, skinned, boned and cut into strips

1 T. cornstarch

Salt and pepper

3 T. oil

8 oz. fresh mushrooms

1-1/2 cup fresh asparagus, parboiled, or 1-10 oz. package frozen asparagus, thawed and drained

2 t. cornstarch dissolved in ½ cup chicken broth

1 T. soy sauce

Ken's didn't have fresh or frozen asparagus, but they did have canned. As you will see in a moment, this was a poor substitute.

Coat chicken in cornstarch, salt and pepper. Stir fry in hot oil till all trace of pink is gone. 

So far so good, chicken-wise.

Remove chicken from pan. Add mushrooms and asparagus and stir fry 2 minutes. Return chicken to pan; add cornstarch mixture and stir until thickened.

Yeah... so the canned asparagus turned into horrible green glop when it was cooked. Never again.

My Rating: 2/5 "Even without my unfortunate vegetable substitute this was still pretty bland and boring; I doubt the addition of a fresher vegetable would have make up for the horrible lack of seasoning. This is a mid-century recipe from the Dakotas, which means the author probably wasn't long on flavor tolerance, but really anything to liven this up other than just salt and pepper would be worlds better."