Thursday, February 28, 2019

On the MENU this week. Stir fried Chicken with Asparagus

This recipe is really simple to make, just do the preparation beforehand and you can assemble the dish in just a few minutes. The flavour of the sauce is really good. If you can’t get Sichuan pepper corns, just used good, freshly ground black pepper

2 chicken breasts, sliced in to 6 cm x 2 cm pieces - 1 t corn flour– 1 t crushed Szechuan pepper – 2 T soy sauce – 1.5 T honey – 1 T rice wine vinegar (or dry sherry) – 1/2 cup chicken stock – 1 t corn flour – 2 T peanut or coconut oil – 2 cloves of garlic finely chopped – 5 c m fresh ginger, grated - 350 g green asparagus, - 4 spring onions, finely sliced – sesame oil - toasted sesame seeds
Slice the chicken and put it into a bowl with the corn flour and Szechuan pepper, stir to coat the chicken. Leave to marinade for half an hour (this tenderises it and give it a silken texture). Mix the soy sauce, honey, rice wine and chicken stock. Stir in 1 t corn flour. Heat a wok till hot and add the peanut oil. Stir fry the garlic and ginger quickly then add the chicken and stir fry rapidly for four or five minutes or until tender and just cooked. Remove from the pan. Add the asparagus and the spring onions and continue cooking for a couple of moments until the asparagus is bright green and still crisp – add a little more oil if necessary. Put in the soy honey mix and cook for a few minutes until thickening. Then add back the chicken to warm and then serve on rice or noodles topped the sesame oil and seeds and a few more spring onions

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