'SPRING HAS RETURNED...' ~ CHICKEN SATAY & ASIAN ASPARAGUS

"Spring has returned. The Earth is like a child that knows poems."

~ Rainer Maria Rilke

Cymbidium Orchid

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CHICKEN SATAY & ASIAN ASPARAGUS

~ Simple supper with fresh asparagus ... a hint of 'spring'

(adapted from Foodie Froggy)

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6 chicken breasts, cut in strips

1 1/2 Tbsp. canola oil (more if needed)

bamboo skewers

Marinade:

6 Tbsp. soy sauce

2 Tbsp. Mirin (sweet rice wine), sherry or Marsala

coarse salt and freshly ground pepper

Satay Sauce:

4 Tbsp. peanut butter

2 Tbsp. chopped garlic

2 tsp. chili oil

3 Tbsp. white rice vinegar

4 Tbsp. soy sauce

2 Tbsp. brown sugar

1 tsp. red pepper flakes

• Combine soy sauce, Mirin (sherry or Marsala), salt & pepper. Add chicken strips, toss, and marinate for 20 minutes.
• Combine ingredients for Satay Sauce in blender. Set aside.
• Heat wok with 1 1/2 Tbsp. canola oil until it smokes a little. Add chicken and sauté about 5 minutes (don't overcrowd ... sauté in batches).
• Lower heat and add Satay sauce and all the chicken. Cook about 5 minutes or until heated through.
• Thread chicken on skewers. Serve in bowls with sauce and Asian asparagus. (6 servings)

Note: Chicken can also be threaded on water soaked skewers and grilled 5-7 minutes. Serve Satay sauce on side for dipping.

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ASIAN ASPARAGUS

1 lb. fresh asparagus

3 Tbsp. chopped shallots

2 Tbsp. soy sauce

1 Tbsp. sesame oil

2 tsp. chili oil

toasted sesame seeds

• Wipe wok clean with paper towel. Heat sesame and chili oil.
• Sauté asparagus and shallots until 'al dente'. Add soy sauce and heat through.
• Sprinkle with toasted sesame seeds and serve.

New Best Friend

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CYMBIDIUM SOCIETY of AMERICA, INC

(An International Orchid Society)