Asparagus and chicken stir-fry

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This asparagus and chicken stir-fry is super quick and easy to prepare. Blending sweet asparagus, with salty soy sauce and umami-rich oyster sauce, it all comes together in less than half an hour

 

Ingredients (serves 4)

3 tbsp peanut oil

500g chicken thigh fillet, thinly shredded

1/4 knob of ginger, roughly chopped

2 cloves garlic, finely sliced

1 red capsicum, thinly sliced

6 large asparagus, cut in 1cm diagonals

3 spring onions, cut into 5cm lengths

1 tbsp Chinese cooking wine

2 tbsp mushroom soy sauce

2 tbsp oyster sauce

2 tsp castor sugar

100ml fresh chicken stock

chopped coriander, to garnish

Method

  • 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 Chinese cooking wine, 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 over some freshly cooked rice, scatter with coriander and serve immediately.