2 sweet red peppers
2 sweet yellow/orange peppers
5 whole chicken breasts, skinned, boned & cut into 1.5-2 " cubes
2 tbsp unsalted butter
2 tbsp olive oil
1.5 lbs asparagus, trimmed & cut diagonally into 2" pieces
1/2 c Madeira (I used port- any sweet red wine is fine)
1 tbsp chopped fresh thyme (1tsp dried)
1 tbsp chopped fresh rosemary (1tsp dried)
1 large tomato, seeded & chopped (remove the seeds!)
2 tbsp fresh lemon juice
3/4 whipping cream
salt & pepper to taste
3/4 cup snipped fresh chives
Core & seed the peppers and cut into squares about the size of the chicken pieces.
Heat 1 tbsp of the butter & 1 tbsp of the oil in a wok over med-high heat. Add the peppers & stir-fry till crisp-tender. Remove & set aside in serving bowl.
Add the asparagus to the wok & stir-fry till crisp-tender. Add to the serving bowl with the peppers.
Add remaining butter & oil and heat. Add the chicken in portions if needed and stir-fry until just cooked. Remove & add to the peppers/asparagus. Use a slotted spoon to save juices in wok.
Add the Madeira, thyme, rosemary & tomato to the wok. Heat to boiling & cook until syrupy.
Pour in the lemon juice. When boiling, stir in the cream & cook till thickened. Season to taste.
Return chicken & veggies to the wok, coat and heat. Return all to serving bowl, sprinkle with chives and serve!
We had it with lemon rice... yummy. also a lot of the chopping can be done while cooking, just organize yourself :)