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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Stir Fried Chicken and Asparagus Dutch Oven Recipes Back to the Dutch Oven Recipes page. Stir Fried Chicken and Asparagus 1 Medium Onion, cut in half and sliced medium thick 3 Medium Cloves Garlic, pressed 1 TBS Chicken Broth 1 TBS Minced Fresh Ginger 1 large boneless, skinless chicken breasts, cut into 1 inch pieces 1 bunch Asparagus, cut into 1-inch pieces (about 2 cups when cut) 2 TBS Soy Sauce 1 TBS Rice Vinegar Pinch Red Chili Flakes Salt and White Pepper to taste Directions: Warm and oil your 12" Cast Iron Skillet or your Cast Iron Wok. 1. Cut onion and mince garlic and let both sit for at least 5 minutes. 2. Heat 1 TBS broth in a 12-inch skillet or Wok. For about 2 minutes over medium-high heat, stirring constantly. 3. Add ginger, garlic, chicken, and continue to Saute for another 3-4 minutes, stirring constantly. 4. Add asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste. Serve over Brown Rice. Serves 2 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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