Chicken and asparagus stir-fry

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


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


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.