Stir Fried Chicken with Asparagus
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Chicken is delicious stir fried with lightly blanched asparagus. Dry sherry is an adequate substitute if Chinese rice wine is unavailable.
300g boneless and skinless chicken thighs, cut into thin strips
2 teaspoons cornflour
ground white pepper, to taste
1 tablespoon light soy sauce
1/2 teaspoon Chinese rice wine
salt, to taste
1 tablespoon oil
4 tablespoons vegetable oil
300g fresh asparagus, trimmed and cut into 2.5cm pieces
- Combine chicken with cornflour, white pepper, light soy sauce, rice wine, salt and 1 tablespoon oil in a bowl. Mix well.
- Blanch the asparagus in lightly salted boiling water for 1 minute, drain into a colander set over the sink and cool with cold running water.
- Heat 4 tablespoons oil in a wok or large frypan over high heat. Add the chicken and stir fry until cooked through. Add the asparagus to heat through, about 1 minute. Transfer to a serving dish.
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