Recipes of the Month Secondary Story

Shanghai Chicken with Asparagus and Hams


2 cups asparagus diagonally cut into 1-inch pieces

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

2 teaspoons vegetable oil

3/4 cup coarsely chopped onion

2 cloves garlic, minced

2 tablespoons teriyaki sauce

1/4 cup diced deli ham

2 cups hot cooked vermicelli noodles


  1. To blanch asparagus pieces, cook 3 minutes in enough boiling water to cover. Plunge asparagus into cold water. Drain well.
  2. Heat oil in large nonstick skillet over medium heat. Add onion and garlic; stir-fry 2 minutes. Add chicken; stir-fry 2 minutes. Add asparagus; stir-fry 2 minutes or until chicken is no longer pink.
  3. Add teriyaki sauce; mix well. Add ham; stir-fry until heated through. Serve over noodles. Garnish with fresh herbs.

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