Ingredients

3 Tbsp. vegetable oil
1 small onion; minced
1/2 lb. fresh asparagus; sliced 1/2-inch
1 carrot; cut into thin slices
1 lb. skinless boneless chicken; C.
1 Tbsp. butter
1 C. egg noodles
1 C. chicken broth
1 C. dry sherry
1/4 C. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper

Cooking Instructions

In a wok (or large skillet) heat 1-1/2 Tbls. oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, for about 3 minutes. Remove to a plate. In the same wok, heat remaining 1-1/2 Tbls. oil over high heat. Add chicken and stir-fry until meat is white throughout but juicy, 2 to 3 minutes. Remove to plate with vegetables. Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, for 1 minute. Return chicken and vegetables to wok. Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, for 10 to 12 minutes.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)