Chicken, Lemon and Asparagus Stir Fry

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
500 g chicken breast fillet, thinly sliced
1 brown onion, cut into thin wedges
200 g 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

Method

Combine stock, lemon zest and juice, honey and soy in a jug. Combine cornflour and 2 teaspoons water in a bowl. Add to stock mixture and stir to combine. Set aside.

Heat 2 teaspoons of the oil in a wok over high heat. Stir-fry chicken in batches for 2-3 minutes or until browned. Transfer to a plate.

Add remaining oil to the wok and stir-fry onion and mushrooms for 3 minutes. Add asparagus and garlic and stir-fry for 2 minutes. Return chicken to the wok along with stock mixture. Stir-fry for 2-3 minutes or until sauce thickens and chicken is cooked through.

Serve stir-fry with steamed jasmine rice and topped with sesame seeds and spring onions.

Credits: Coles

Photo Credits: Coles