Saturday, March 22, 2014

Recipe: Chicken and Asparagus Stir Fry

I love asparagus! It's lovely when the new English asparagus comes into season- especially since if you don't eat it in season, it's about twice the price, and usually shipped from The Philippines!! I served this with brown rice, but if you fancy going even more seasonal, why not serve with some steamed new potatoes, sprinkled with a little toasted sesame oil? This stir fry, which is delicious and healthy, is also an entry into Rix Petroleum's Food Blogger Competition! They have started running monthly foodie competitions, with the prize of £100 of Waitrose vouchers! Now I could buy a lot of scrummy asparagus with that kinda money! (also hot cross buns and easter eggs.....shhhh!!).

Chicken and Asparagus Stir Fry (serves 3)
2 tsp vegetable oil
1 white onion, slices
12 garlic cloves, finely diced
20g lemongrass paste
1 large red chilli, seeded and sliced
260g asparagus, sliced
1 large carrot, peeled and julienned
130g pak choy, sliced
300g leftover roast chicken, diced
40g miso paste
100ml water
2 tbsp lemon juice
1 tbsp sugar
1 tbsp soy sauce
Salt and pepper to taste

1. Mix together the miso paste, water, lemon juice, sugar and soy sauce, and set aside. Preheat the vegetable oil in a wok on a high heat on the boiling plate, and once hot, add the onion, garlic, lemongrass and chilli, and stir fry for 1 minute.
2. Add the asparagus, carrot and pak choy, and stir fry for a further 2 minutes. Add the chicken and stir fry for 2 more minutes. Add the prepared miso sauce and cook for a further 3 minutes, stirring often. Season to taste and serve!

No comments:

Post a Comment