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Sherried Chicken with Asparagus, Carrots, and Noodles

Sherried Chicken with Asparagus, Carrots, and Noodles comes together with Vegetable Oil, Onion Minced, Fresh Asparagus Cut Into Inch Slices, Carrot Cut Into Thin Slices, and Butter. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 1
• 1/2 lb
• 1
• 1 lb
• 1 tbsp
• 1 cup
• 1 cup
• 1 cup
• 1/4 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan.

2. 2

   Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes.

3. 3

   Remove to a plate.

4. 4

   In the same wok, heat remaining 1-1/2 tablespoons oil over high heat.

5. 5

   Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes.

6. 6

   Remove to plate with vegetables.

7. 7

   Add butter to wok and heat over medium-high heat until melted.

8. 8

   Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

9. 9

   Add chicken broth, sherry, parsley, salt, and pepper.

10. 10

    Bring to a boil.

11. 11

    Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.