Asparagus season delight: Try this quick chicken stir-fry

Crunchy asparagus, tender chicken, and an aromatic sauce make a perfect combination. Moreover, preparing this dish doesn’t take much time. It’s a recipe I revisit almost every time I find fresh, green asparagus in the shop. There's never a shortage of those wanting seconds.

Tender pieces of chicken accompanied by crunchy asparagus, wrapped in an aromatic sauce made with broth, soy sauce, and a hint of sesame, provide a dish that will appeal not only to lovers of Asian flavours. This unique take on vegetables can easily compete with the much more popular creamy pasta or asparagus soup.

Preparing this dish takes just a few moments, and the result will delight your taste buds. Perfect for a quick lunch or light dinner!

Ingredients:

• 1 tablespoon of oil,
• 450 grams of chicken breasts,
• Salt and pepper to taste,
• 450 grams of green asparagus,
• 2 teaspoons of chopped garlic,
• 1 teaspoon of chopped ginger,
• 175 millilitres of broth or stock,
• 1.5 teaspoons of sugar,
• 1 tablespoon of soy sauce,
• 2 teaspoons of sesame oil,
• 1 tablespoon of cornflour.

Instructions:

1. Cut the chicken into cubes or strips and season with salt and pepper.
2. Heat oil in a pan and sauté the chicken until browned.
3. Snap off the woody ends from the asparagus — you can use them to make broth.
4. Cut the remaining asparagus into pieces and add to the chicken. Sauté for about 3-4 minutes until slightly tender but still crisp.
5. Add chopped garlic and ginger and simmer over low heat.
6. In a bowl, mix the broth, sugar, soy sauce, sesame oil, and cornflour until smooth.
7. Pour the sauce over the chicken and asparagus in the pan.
8. Bring to a boil, stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.

Serve the finished chicken and asparagus stir-fry in Asian style warm. It tastes best with rice or rice noodles. You can top it off with chopped chilli pepper and spring onions. Enjoy!