Asparagus Chicken Stir-Fry

3 chicken breast halves
4 green onions
1 bunch asparagus
2 carrots
1 T. cornstarch
1 T. dry sherry
2 tsp. soy sauce
1/2 c. chicken broth
1 T. oil
1 tsp. ginger
2 cloves garlic, minced

Skin and bone chicken. Cut into 1-inch strips. Cut asparagus into 1-inch pieces. Slice carrots, diagonally. In a small bowl, combine cornstarch, sherry, soy sauce and broth. Stir. Heat oil and add ginger, garlic and chicken. Stir-fry until done. Remove chicken and set aside. Add onions, asparagus and carrots, to pan; stir-fry. Add chicken and broth mixture. Bring to a boil. Stir and cook for another minute.

Bar-B-Q Chicken
Emily Cunningham

1 (8 oz.) can tomato sauce
1/2 c. cooking oil
1/2 c. orange juice
1/4 c. vinegar
1 1/2 tsp. crushed oregano
1 tsp. salt
6 peppercorns
1 clove garlic, minced
1 chicken, cut up
1 recipe Honey Mustard Glaze

In a large jar, combine all ingredients, except chicken and glaze. Cover and shake vigorously. In shallow dish, or bowl, pour mixture over chicken. Cover and marinate 2 hours at room temperature, or overnight in refrigerator, turning occasionally. Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently. Just before serving, brush with honey-mustard glaze.

Honey Mustard Glaze:
Combine 1/4 cup honey with 1/2 teaspoon dry mustard.

Enjoy!

Revised: August 12, 2006