NewsBite

Advertisement
Good Food logo

Chicken and asparagus stir-fry

Kylie Kwong
Kylie Kwong

Advertisement
Spring stir-fry with chicken fillets and asparagus spears.
Spring stir-fry with chicken fillets and asparagus spears.William Meppem
easyTime:30 mins - 1 hourServes:4 with steamed rice as a meal or 4-6 as part of a banquet

I always prefer to cook with chicken thigh fillets rather than the breast when stir-frying because their thin layer of fat promotes tenderness and moisture. The addition of asparagus spears adds texture, colour and a vegetable component to the dish.

Advertisement

Ingredients

  • 800g chicken thigh fillets, cut into 2cm slices

  • 1½ bunches of green asparagus (about 375g)

  • ¼ cup peanut oil

  • 3 spring onions, trimmed and cut into 10cm lengths

  • 6cm knob ginger, finely sliced

  • 2 tbsp shao hsing wine or dry sherry

  • 2 tbsp water

  • 1 tbsp light soy sauce or tamari

  • 2 tsp brown sugar

  • ¼ tsp sesame oil

  • ¼ cup finely sliced spring onions

Marinade

  • 2 tbsp shao hsing wine or dry sherry

  • 2 tbsp cornflour

  • 1 tbsp cold water

  • 1 tsp salt flakes

Method

  1. Step 1

    Combine marinade ingredients in a large bowl, add the chicken and toss to coat. Cover, and leave to marinate in the refrigerator for 30 minutes.

  2. Step 2

    Wash asparagus and trim woody ends. Peel lower parts of the stems, if necessary, and finely slice on the diagonal. Set aside.

  3. Step 3

    Heat 2 tablespoons of the oil in a wok until the surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add the remaining chicken and stir-fry for 1 minute, remove from the wok and set aside.

  4. Step 4

    Add the remaining oil to the hot wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute. Return chicken to the wok, add wine or sherry and stir-fry for 30 seconds. Lastly, add water, soy sauce or tamari, sugar and sesame oil and stir-fry for a further minute or until chicken is slightly browned and just cooked through.

  5. Step 5

    Arrange chicken on a platter and top with finely sliced spring onions.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Kylie KwongKylie Kwong is a chef, restaurateur and recipe writer.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Kylie Kwong

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chicken-and-asparagus-stirfry-20181002-h16473.html