Ingredients:

• 2 boneless chicken breasts or one pound boneless, skinless thighs

MARINADE

• 1 tablespoon heavy soy
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 2 teaspoons oil
• 3 tablespoons oil for stir frying
• 1 ½ cups asparagus or green beans diagonally cut into 1 inch lengths
• ½ cup pine nuts, toasted
• 6 green onions diagonally cut into ¼ inch pieces
• 2 tablespoons garlic, minced

SAUCE

• 4 tablespoons dry sherry
• 2 tablespoons tomato sauce
• 2 teaspoons hoisin sauce
• 2 teaspoons white vinegar
• 1 tablespoons sesame oil
• 2 teaspoons chili sauce
• 1 teaspoon cornstarch

Instructions:

1. Cut chicken into small cubes.  Mix with the marinade and refrigerate at least 20 minutes.
2. Combine sauce ingredients.
3. Heat wok to very hot.  Add 2 tablespoons oil.  When oil is very hot, add chicken and stir to ensure even cooking.  Tip out when the meat is white.
4. Return wok to high heat and add one tablespoon oil and garlic.  After a few seconds, add green onions and asparagus.  When asparagus brightens, pour in the sauce and add the pine nuts.
5. Return chicken and stir until it thickens.

Comments: Do not double the recipe if you need more, make it twice.  Don’t forget to UNDERCOOK all ingredients.