Prepare Time: 0:10 | Cook Time: 0:15 | Difficulty: EASY
Add some zing to your night with this tasty chicken, lemon and asparagus stir-fry.
Combine stock, lemon zest and juice, honey and soy in a jug. Combine cornflour and 2 tsp 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 mins or until browned. Transfer to a plate.
Add remaining oil to the wok and stir-fry onion and mushrooms for 3 mins. Add asparagus and garlic and stir-fry for 2 mins. Return chicken to the wok along with stock mixture. Stir-fry for 2-3 mins or until sauce thickens and chicken is cooked through.
Serve stir-fry with steamed jasmine rice and topped with sesame seeds and spring onions.
Coles – September 2015