Snow White Chicken with Asparagus Recipe

In a bowl, combine 2 Tbl. baking soda with2 cups of water. Add the sliced chicken breasts and soak for 20 minutes. Drain and rinse well. Soak chicken breast for 10 minutes in water to remove excess baking soda. Drain off all the water, pat dry, and then add to the chicken: 1/2 cup Chinese wine, 2 Tbl. seasoned rice wine vinegar, 1/2 tsp. garlic salt, 1/4 tsp. white pepper, 1/2 tsp. salt and 1 tsp. dried cilantro leaves. Let this marinade for about 20-30 minutes while you work on the rest of the meal.

In a small bowl, combine 1 cup chicken broth, 1 Tbl. cornstarch, 1/8 tsp. white pepper, 1/2 tsp. garlic salt, and 1 tsp. seasoned rice wine vinegar. Stir well and set aside for later.

Heat on high to medium high a large pan or wok. Add 3 Tbl. garlic olive oil and heat for 20-30 seconds to let olive oil get hot. Add the peppers, onions and 1/4 tsp. of salt. Cook on high for 2-3 minutes, or until onions are translucent. Add the cut up asparagus with another 1/8 tsp of salt. Cook for 3 minutes, stirring constantly. Remove the vegetables from the pan and set aside.

Drain the marinated chicken well. I like to put it in a colander and stir it around to get all the excess liquid off.

In the same pan you cooked the vegetables, heat pan on high again and add 3 Tbl. garlic olive oil. Let the oil get hot (about 30 seconds) and then add the chicken. Stir constantly and cook for about 2 minutes. Chicken will start to get light brown, but will likely not be fully cooked yet. Add the sauce from step 2 and cook, stirring constantly, for another 2-3 minutes, or until chicken is fully cooked and mixture is thick and bubbly.

Pour chicken over the asparagus and serve with white rice.