This is a spring dish with asparagus and peppers that sparkle like jewels when stir-frying in a wok. Madeira and cream is a unique combination you must experience. Heavenly!
12ozasparagus, trimmed and cut diagonally into 2-inch pieces
3boneless, skinless chicken breasts, cut into large cubes(approximately 1 lb 10 oz)
2tablespoonbutterdivided
2tablespoonolive oildivided
½cupMadeira(see notes for substitutes)
¾teaspoondried thyme
½teaspoondried rosemary
1smalltomato, diced
2tablespoonlemon juice
¾cupwhipping cream
salt and pepper to taste
GARNISH – fresh, snipped chives
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Instructions
Heat 1 tablespoon each of butter and oil on medium-high heat in wok or large sauté pan. Add peppers and stir-fry until crisp-tender, about 4 minutes. Use slotted spoon to transfer to a bowl.
Add asparagus and stir-fry 5-8 minutes until crisp-tender. Transfer to a bowl with peppers.
Heat remaining 1 tablespoon each of butter and oil on medium-high heat. Add chicken cubes and stir-fry just until cooked, about 8 minutes. Transfer to bowl with vegetables using a slotted spoon and leaving any juices in the wok.
Add Madeira, thyme, rosemary and tomato to wok. Heat to boiling and cook until syrupy, 4-5 minutes.
Add lemon juice and bring to a boil.
Stir in cream and cook until thickened. Season to taste with salt and pepper.
Return chicken and vegetables to the wok and coat with sauce, allowing chicken and vegetables to heat through.
Transfer to a serving bowl and sprinkle with snipped chives.
Notes
*Madeira has a unique taste but if you’ve got a selection of bottles in your kitchen and you like to improvise try this recipe by substituting with Marsala, dark sherry, port or red vermouth.