CHICKEN ASPARAGUS STIR FRY RECIPE RECIPES
CHICKEN AND ASPARAGUS STIR-FRY RECIPE | GOOD FOOD
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.
Provided by Kylie Kwong
Categories Dinner
Total Time 45 minutes
Yield SERVES 4 with steamed rice as a meal or 4-6 as part of a banquet
Number Of Ingredients 16
Steps:
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. Wash asparagus and trim woody ends. Peel lower parts of the stems, if necessary, and finely slice on the diagonal. Set aside.
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. 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. Arrange chicken on a platter and top with finely sliced spring onions.
STIR-FRIED CHICKEN AND ASPARAGUS RECIPE | GOOD FOOD
Turn up the fire beneath your trusty wok for a simple yet delicious stir-fry. This is a very versatile recipe: you can use lamb, beef, prawn or fish rather than chicken. The asparagus can become beans, corn, zucchini or eggplant. Serve with steamed greens and rice to complete the meal.
Provided by Neil Perry
Categories Dinner
Total Time 30 minutes
Yield SERVES 4
Number Of Ingredients 14
Steps:
Put half the oil in a wok and heat until smoking. Add the chicken and stir-fry until golden brown. Remove from the wok.
Place the wok back on heat with the remaining oil and briefly fry the ginger and garlic, then add capsicum, asparagus and spring onions. Stir-fry for 1 minute, then remove from wok.
Deglaze wok with shaoxing, wait for liquid to evaporate and then add the soy sauce, oyster sauce, caster sugar and chicken stock. Put the chicken and vegetables back into the wok and cook briefly for the sauce to coat.
Spoon onto a large plate, scatter with coriander and serve immediately.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
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