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Email: martin@martinfish.com

It’s show time in April’s kitchen!

Posted: 3rd May 2022

We had a great weekend at RHS Harlow Carr’s Spring Garden Festival this weekend. Martin and I were doing seasonal talks and demos using fresh seasonal vegetables from our ‘Potting Shed’ stage.  This is one of the asparagus dishes that we did and I promised some of our lovely audience that I would put it on our website so here it is!

A really quick and easy dish to put together but so tasty!

Asparagus cutting - web

Asparagus and chicken stir fry

Serves 2 and only takes about 10 minutes to cook with half an hour marinating time

For the marinade:

2 tspns soy sauce

2 tspns dry sherry

1 tspn caster sugar

½  garlic clove, crushed

½” piece of root ginger cut into thin matchsticks

½ tspn cornflour

1 breast chicken

For the stir fry:

Good tblspn of oil

4-5 spring onions

Approx. 350g asparagus

½ clove garlic, crushed

½” piece of root ginger cut into thin matchsticks

2 tblspns water

88ml chicken stock, cool

½ tblspn cornflour

Noodles or rice to serve

 

  • Thinly slice the chicken against the grain – best done with really cold chicken
  • Mix the marinade ingredients together in a shallow dish then add in the chicken and make sure everything is coated. Leave to stand for at least half an hour
  • Slice your asparagus diagonally into approx. 2cm sized pieces, leaving the heads intact. Slice your spring onions in a similar way
  • Heat your wok or a deep sided frying pan and add a good glug of oil. Stir fry the asparagus, spring onions, garlic and ginger at quite a high heat for about 3 minutes adding in a couple of tablespoons of water after a minute. The asparagus should be still a lovely bright green and crisp. Remove from the wok and keep to one side
  • Add another tablespoon of oil and add in the chicken and any marinade juices. Stir fry on a high heat for just 3 or 4 minutes until cooked through. Return the asparagus and spring onions to the pan and heat through.
  • Mix the cornflour with the stock and stir into the pan. Scrape any bits from the bottom of the pan to add flavour and colour to the dish. Cook for just a minute or so until the sauce has thickened.
  • Serve on a bed of noodles or rice and enjoy.

This is best eaten straight away but can be reheated in the microwave to enjoy the next day!

Asparagus and chicken stir fry web