Chicken and asparagus stir-fry

I constantly choose to cook with bird thigh fillets in preference to the breast whilst stir-frying because their skinny layer of fats promotes tenderness and moisture. The addition of asparagus spears adds texture, coloration and a vegetable component to the dish.

Ingredients

• 800g chicken thigh fillets, cut into 2cm slices
• 1½ bunches of green asparagus (about 375g)
• ¼ cup peanut oil
• 3 spring onions, trimmed and cut into 10cm lengths
• 6cm knob ginger, finely sliced
• 2 tbsp shao hsing wine or dry sherry
• 2 tbsp water
• 1 tbsp light soy sauce or tamari
• 2 tsp brown sugar
• ¼ tsp sesame oil
• ¼ cup finely sliced spring onions
• Marinade
• 2 tbsp shao hsing wine or dry sherry
• 2 tbsp cornflour
• 1 tbsp cold water
• 1 tsp salt flakes

Instruction

1. Combine marinade elements in a large bowl, upload the fowl and toss to coat. cover, and leave to marinate inside the fridge for 30 minutes.
2. Wash asparagus and trim woody ends. Peel decrease elements of the stems, if vital, and finely slice on the diagonal. Set aside.
3. Warmth 2 tablespoons of the oil in a wok until the surface appears to shimmer slightly. upload 1/2 the marinated bird and stir-fry for 1 minute. take away from the wok with a slotted spoon and set aside. upload the last bird and stir-fry for 1 minute, remove from the wok and set apart.
4. Add the last oil to the recent wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute. go back chicken to the wok, add wine or sherry and stir-fry for 30 seconds. lastly, upload water, soy sauce or tamari, sugar and sesame oil and stir-fry for a similarly minute or till chicken is barely browned and just cooked thru.
5. five. set up bird on a platter and top with finely sliced spring onions.