1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
1 egg white
4 quarts salted water
2 cups peeled carrots, cut on the diagonal into 1/2-inch pieces
2 cups trimmed peeled asparagus, cut on the diagonal into 1/2-inch dice
1/3 cup vegetable oil
1 tablespoon minced garlic
4 scallions, white and green parts, thinly sliced
1 cup chopped macadamia nuts
3 tablespoons hoisin sauce
4 teaspoons cornstarch mixed with 3 tablespoons water
Salt to taste
In a bowl, marinate the chicken in the egg white while you parboil the vegetables.
In a pot, bring the water to a boil and add the carrots. Cover and bring the water back to boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water, and set aside.
In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute, or until the chicken is opaque. Add the garlic, carrots, and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
Add scallions, macadamia nuts, and hoisin sauce and stir-fry for 30 seconds. Add the dissolved cornstarch and simmer for 30 seconds. Season with salt.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 servings