Glazed Chicken and Asparagus

I always had this assumption that some people believe that for a dish to be Asian, one must add either sesame oil or soy sauce, or a combination of both. Although this is false, you cant blame some people for believing this notion. I on the other hand use to detest the smell of sesame oil, especially when I was pregnant. However, everything change when my husband started asking for sesame oil to be in almost every dish. This dish was inspired by nothing more but Panda Express. I really dont know what to call this dish since I just pulled the flavor combo out of my pantry. But its always a hit in our house old.

INGREDIENTS :

2    Medium    Chicken Breast & Thighs (Fillet)
1    Bundle     Asparagus
3    Medium    Garlic Cloves
1   Small         Spanish Onion

COATING

Salt & Pepper
2   Medium Egg Whites
4   Tbs    Cornstarch
2   Tbs    Flour
1   Tbs    Vegetable oil

Cut the CHICKEN into cubes. I deboned my own chicken, but buying the fillets are completely fine.

Add the COATING ingredients in order listed above, mixing well after each addition.

Heat 1/2 cup of VEGETABLE OIL in a wok to 350'F. Place the COATED CHICKEN gently into the wok and cook until golden brown. Remove and drain well to avoid getting soggy.

** You can save some of the uncooked coated chicken in a ziplock, and just thaw them when you dont have any idea what to cook **


Hold both end of the ASPARAGUS and bend it until it snaps, discard the bottom half.

Cut the ASPARAGUS small serving sizes.

Prepare the GLAZE by combining everything, and set aside.

GLAZE
1     cup   Soy Sauce
1/2  cup   Water
2     Tbs   Mirin
2     Tbs   Honey
3     Tbs   Fresh Lemon Juice
1     Tbs  Sesame Oil
1     Tbs  Cornstarch

** You dont have to put all of the glaze but just enough to cover everything.**

Heat a pan with 1 TBS OIL, add the GARLIC and ONION until soft, then add the ASPARAGUS.

Sauté for 3-4 mins, or until the ASPARAGUS is cooked, but not too soft.

Add the cooked CHICKEN and GLAZE, lower the heat.

Turn the stove off, when the GLAZE thickens.

Serve with steaming hot rice. drizzled with some sesame seeds


!!!EXTRA TOUCH!!!

Since I fillet the chicken my self, I got to save the skin to use for garnish.

Dry the chicken really well, and deep fry them until crispy. Place on top of the dish before serving.