Tarragon-Orange Chicken - cooking recipe

Ingredients

4 medium boneless skinless chicken breast halves (12 ounces total) or 12 ounces turkey breast tenderloin steaks
1/3 cup water
1/3 cup orange juice
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon tarragon vinegar
1 teaspoon instant chicken bouillon granules
1 teaspoon dried tarragon, crushed
1 tablespoon cooking oil
1 lb fresh asparagus, cut into 2-inch pieces or 1 lb one 10-ounce package frozen cut asparagus, thawed
2 medium carrots, thinly bias sliced (1 cup)
1 1/2 cups fresh mushrooms, sliced
1/4 cup green onion, sliced
3 cups noodles, cooked and still hot for serving

Preparation

Rinse chicken or turkey and pat dry. Slice chicken or turkey into thin bit-size pieces. Set aside.
In small bowl, stir together sauce ingredients: water, orange juice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside.
Place wok or large skillet over medium-high heat and add cooking oil. Add more oil as needed during cooking. Add asparagus; stir-fry fresh asparagus for 4 to 5 minutes or thawed asparagus about 3 minutes or till asparagus is crisp-tender. Remove from wok and set aside. Add carrots and stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry for 1 to 2 minutes more or until carrots are crisp-tender. Remove vegetables from the wok.
Add chicken or turkey to the hot wok. Stir-fry for 2 to 3 minutes or till cooked through. Push chicken from the center of the wok. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together, coating with sauce. Cook stir another minute to heat through.
Serve immediately over hot cooked noodles.