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.


Serves: 2 

  • 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

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Combine chicken with cornflour, white pepper, light soy sauce, rice wine, salt and 1 tablespoon oil in a bowl. Mix well.
  2. 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.
  3. 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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