Asparagus and chicken stir-fry recipe

Asparagus and chicken stir-fry

Savour the best of British produce with this asparagus and chicken stir-fry that packs in the green veg and flavour for a speedy, super-tasty midweek meal.

See method
  • Serves 4
  • Takes 30 mins
  • 565 calories / serving

    Ingredients

    • 4 tbsp reduced-salt soy sauce
    • 2 tsp cornflour
    • 2 tsp sesame oil
    • 400g pack diced chicken breast
    • 1 garlic clove, crushed
    • ½ chicken stock cube, made up to 200ml
    • 4 nests fine egg noodles
    • 2 x 125g packs asparagus tips, cut into thirds
    • 150g pack edamame beans
    • 125g baby spinach
    • 30g pack fresh coriander, leaves picked, stems finely chopped
    • 60g roasted salted peanuts, crushed
    • 1-2 tsp crushed chillies, to taste

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    Each serving contains

    Energy
    2380kJ 565.0kcal
    28%
    Fat
    17g
    medium24%
    Saturates
    3g
    low15%
    Salt
    2.3g
    high38%
    Sugars
    5g
    low6%

    of the Reference intake

    Carbohydrate 55.1gProtein 43.9gFibre 7.7g

    Method

    1. Whisk the soy sauce into the cornflour. Heat 1 tsp sesame oil in a large wok over a high heat, then sear the chicken for 6-7 mins, turning every 1-2 mins, until lightly browned and cooked through. Transfer to a small bowl and cover to keep warm.
    2. Reduce the heat to low and fry the garlic for 1 min, or until fragrant and pale golden. Add the soy sauce mixture and stock, scraping up any chicken residue. Increase the heat to high, then cook for 3 mins, until bubbling and thickened. Add to the bowl with the chicken, re-cover and set aside to rest.
    3. Cook the noodles to pack instructions; drain and set aside.
    4. Meanwhile, add the remaining sesame oil to the pan, then stir-fry the asparagus and edamame beans over a high heat for 2-3 mins until lightly browned and tender but still very green. Add the spinach and cook for 2 more mins, stirring frequently, until just wilted.
    5. Reduce the heat to low and mix in the noodles, chicken and sauce and the coriander. Scatter with the roasted peanuts to serve and the crushed chillies to taste.

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