- 3-4 chicken breasts
- 8-10 asparagus stalks
- A dozen or so mushrooms (chestnut, shitake, oyster)
- 2 cloves of garlic
- 1 5cm finger of ginger
- 200ml chicken stock
- 1 tablespoon cornflour
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- Rice or noodles to serve
How To Make It
Step 1.Dice up the chicken breasts and cook them for a few minutes in a tablespoon of vegetable oil.
Step 2.Take 8-10 asparagus stalks, remove the woody ends and chop into three. Add to the pan. Next slice a handful of mushrooms (if you can use a mix of Asian all the better, if not no biggie).
Step 3.Dice 2 cloves of garlic and grate a thumb of ginger, add to the pan and cook everything for another 2 minutes.
Step 4.Mix in a bowl 200ml chicken stock, a tablespoon of cornflour, a tablespoon of soy sauce, a teaspoon of honey and a teaspoon of sesame oil. Add to the pan and cook for another 2-3 minutes.
Step 5.Serve over rice or noodles. Mash for little fingers or just let them go wild with the noodles.
Serve & Enjoy
Asparagus are great sources of vitamins, iron, calcium, fibre and more! Serve with wholegrain noodles or rice for extra nutrients