I refer to spring asparagus because I refer to the thin stalks, not the fatter ones, and they are perfect for this recipe. You could use this along with the fried rice and spring greens or the risotto with mushrooms and asparagus, posted earlier.
- 1 lb. skinless boneless chicken thighs
- 1/2 cup flour
- 1/3 cup sesame seeds
- 2 eggs, lightly beaten
- Crisco oil
- 1 large carrot, thinly sliced and coarsely chopped
- 1/3 cup liquid honey
- 3 tbsp. cider vinegar
- fresh asparagus, rinsed and patted dry with a paper towel
Cut chicken into 1 1/2 inch pieces. In a shallow bowl combine the flour, sesame seeds, pinch of pepper and salt. In another small bowl, add the beaten eggs.
Dip the chicken into the flour mixture, then the egg mixture and back into the flour mixture. Set aside.
In a large skillet, heat about 1/2 inch of oil over high heat. Add the chicken in batches and cook about 4 minutes or until completely cooked through. Use a slotted spoon and transfer to a paper towel to drain.
In a large skillet, combine the carrot, honey, vinegar and 1 tbsp. of water. Bring to boiling and add the asparagus. Add the chicken and stir to coat.
Pour this over rice or noodles of your choice. The only thing missing here is the fortune cookie.