Sesame Ginger Chicken

David Fernandez
Buckwald’s Arizona Grill

• Create a marinade:  Add 2 tsp cornstarch, 2 TBL soy and 2 TBL brown sugar and put into a plastic bag.
• Cut chicken breast into several pieces and place in marinate for one hour.
• Remove and drain chicken (reserving liquid) and start to cook
  NOTE:  DO NOT cut chicken on the same board that you will be using for your vegetables.
• While the chicken cooks, slice an onion into julienne strips
• Add a bit of EVOO, then add the onion
• Add several portobello mushrooms – sliced
• Cut asparagus into 3/4 inch pieces on the bias and put into pan
• Add microplaned ginger to tasted
• Microplane garlic as well to taste
• Cook until it starts to thicken
• Add chili sauce if desired
• Serve with a side of chili lime rice
• Top with green onion cut on the bias.
• Add a sprinkling of sesame seeds.