Super Simple Chinese Chicken & Asparagus Stir Fry

Ingredients

200g chicken thigh, finely sliced

1 bunch asparagus, trimmed and cut into bite-sized pieces

2 cloves garlic, finely sliced

1 thumb-size piece ginger, finely sliced

2 spring onions, sliced

Vegetable oil, for stir frying

The Marinade

1 tablespoon light soy sauce

½ teaspoon sesame oil

Good pinch sugar

Pinch five spice

1½ teaspoons cornflour

The Sauce

1 tablespoon light soy sauce

1 tablespoon oyster sauce

2 tablespoons Shaoxing rice wine

Drizzle sesame oil

50ml chicken stock

PREPARATION

Method

1. Marinate the Chicken

Place the sliced chicken into a bowl.

Add light soy sauce, sesame oil, sugar and five spice.

Add cornflour and massage thoroughly until the marinade becomes creamy and coats the chicken evenly. Set aside.

2. Prepare the Sauce

In a small bowl combine light soy sauce, oyster sauce, Shaoxing rice wine and sesame oil.

Add chicken stock and stir well. Set aside ready beside the wok.

COOKING

3. Stir Fry the Asparagus

Heat the wok until smoking hot. Add a drizzle of oil.

Add the asparagus and stir fry quickly on high heat, keeping it moving constantly.

Do not overcook. The asparagus should remain bright green and crisp.

Push to the back of the wok.

4. Add Aromatics

Add a small drizzle of oil if needed.

Add garlic, ginger and spring onion.

Stir briefly to release aroma without burning.

Fold together with the asparagus, then remove all vegetables from the wok and set aside.

5. Sear the Chicken

Reheat the wok until smoking hot and add oil.

Add the marinated chicken in a single layer.

Press into the wok to sear one side before turning.

Cook until lightly golden and just underdone in the centre.

6. Finish the Stir Fry

Return the asparagus and aromatics to the wok.

Ensure the wok is very hot before pouring in the sauce around the edge.

Allow the sauce to bubble immediately.

Toss everything together for about 30 seconds until the sauce thickens and coats the chicken.

Remove from heat as soon as the chicken is cooked through and the sauce is silky.

Serve immediately with steamed rice.

School of Wok Tips

• Always cook vegetables first to retain colour and crunch.

• Keep the wok smoking hot before adding meat for proper searing.

• Do not overcook asparagus. It should stay vibrant and crisp.

• Cornflour in the marinade creates a naturally thickened silky sauce.

FAQs

Can I use chicken breast instead?

Yes? Chicken breast works well but cook carefully to avoid drying out.

Why remove the vegetables before cooking the chicken?

This prevents overcooking and allows the chicken to sear properly.

Why does the sauce thicken so quickly?

The cornflour from the marinade releases into the sauce as it heats, naturally thickening it.