This Chicken, lemon and asparagus stir-fry recipe is the ultimate midweek meal for the whole family. Served with jasmine rice, it’s filling and delicious.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
1/2 cup (125ml) chicken stock
1 lemon, zested, juiced
2 tbs honey
2 tbs soy sauce
2 tsp cornflour
1 tbs peanut oil
500g Coles RSPCA Approved Chicken Breast Fillet, thinly sliced
1 brown onion, cut into thin wedges
200g cup mushrooms, thinly sliced
2 bunches asparagus, trimmed, halved crossways
2 garlic cloves, thinly sliced
Steamed jasmine rice, to serve
1 tbs toasted sesame seeds, to serve
2 spring onions, thinly sliced, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine stock, lemon zest and juice, honey and soy in a jug. Combine cornflour and 2 tsp water in a bowl. Add to stock mixture and stir to combine. Set aside.
Step 2
Heat 2 tsp of the oil in a wok over high heat. Stir-fry chicken in batches for 2-3 mins or until browned. Transfer to a plate.
Step 3
Add remaining oil to the wok and stir-fry onion and mushrooms for 3 mins. Add asparagus and garlic and stir-fry for 2 mins. Return chicken to the wok along with stock mixture. Stir-fry for 2-3 mins or until sauce thickens and chicken is cooked through.
Step 4
Serve stir-fry with steamed jasmine rice and topped with sesame seeds and spring onions.
500g Coles RSPCA Approved Chicken Breast Fillet, thinly sliced
1 brown onion, cut into thin wedges
200g cup mushrooms, thinly sliced
2 bunches asparagus, trimmed, halved crossways
2 garlic cloves, thinly sliced
Steamed jasmine rice, to serve
1 tbs toasted sesame seeds, to serve
2 spring onions, thinly sliced, to serve
Description
This Chicken, lemon and asparagus stir-fry recipe is the ultimate midweek meal for the whole family. Served with jasmine rice, it’s filling and delicious.
Method
Step 1
Combine stock, lemon zest and juice, honey and soy in a jug. Combine cornflour and 2 tsp water in a bowl. Add to stock mixture and stir to combine. Set aside.
Step 2
Heat 2 tsp of the oil in a wok over high heat. Stir-fry chicken in batches for 2-3 mins or until browned. Transfer to a plate.
Step 3
Add remaining oil to the wok and stir-fry onion and mushrooms for 3 mins. Add asparagus and garlic and stir-fry for 2 mins. Return chicken to the wok along with stock mixture. Stir-fry for 2-3 mins or until sauce thickens and chicken is cooked through.
Step 4
Serve stir-fry with steamed jasmine rice and topped with sesame seeds and spring onions.
