Chicken and asparagus stir-fry

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 1 tablespoon oil
  • 1 garlic clove, crushed
  • 10 cm (4 inch) piece fresh ginger, peeled and thinly sliced
  • 3 boneless, skinless chicken breasts, sliced
  • 4 spring onions (scallions), sliced
  • 200 g (7 oz) asparagus spears, cut into short pieces
  • 2 tablespoons soy sauce
  • 40 g (1 1/2 oz/ 1/3 cup) slivered almonds, roasted

Method

1. Heat a wok or large frying pan over high heat, add the oil and swirl to coat. Add the garlic, ginger and chicken and stir-fry for 1-2 minutes, or until the chicken changes colour.

2. Add the spring onion and asparagus and stir-fry for a further 2 minutes, or until the spring onion is soft.

3. Stir in the soy sauce and 3 tablespoons water, cover and simmer for 2 minutes, or until the chicken is tender and the vegetables are slightly crisp. Sprinkle with the almonds and serve over steamed rice.

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  • Main Ingredients - Chicken
  • Course - Main-course
  • Occasion - Midweek dinner

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