Chicken Casserole with Potatoes and Asparagus in a Sesame Ginger Sauce



1 1/2 lb chicken cut into strips

2 large potatoes cut similar to ranch style French fries

1 lb asparagus cleaned and cut on the diagonal about 2 long

3-5 cloves of garlic, sliced thin

3 shallots sliced thin

2 tbs of olive oil

12 oz. Shredded Mozzarella cheese

10-15 Fresh Basil leaves, chopped coarsely

1/2 cup of white wine (not cooking wine, too salty)

1/2 -1 cup of sesame ginger sauce (see recipe below)



In a saute pan heat the olive oil and then cook the garlic, basil and

shallots until the garlic and the shallots are translucent. In a deep

9 x 13 casserole dish layer the ingredients starting with potatoes and

asparagus, then the chicken, then the sauteed ingredients, then the

sesame ginger sauce, then the cheese and finally the wine. In an

oven, which has been preheated to 350 F, cook for 45 minutes or until

the top is browned. Remove from the oven and allow to cool for about

10 minutes and serve.



Sesame Ginger Sauce



5 ounces fresh ginger, sliced in thin julienne 1/4 cup soy sauce

1/2 cup honey

2 teaspoon Thai or other oriental red-chile paste

1/2 cup sesame oil

1 to 2 teaspoons white sesame seeds, toasted (optional)

1 to 2 teaspoons black sesame seeds, toasted (optional)



Combine all ingredients and place into a blender or food processor.



___