Stir fried Chicken, Asparagus and Mushrooms

This dish is ready in minutes, family and baby-friendly and tastes pretty good too!

Prep: 5mins

Cook: 15mins

Ready in: 20mins

Serving Size: 4

Dietary info: Dairy Free Family Food Lunch/Dinner Meat Pregnancy Friendly


  • 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

Nutritional Info

Asparagus are great sources of vitamins, iron, calcium, fibre and more! Serve with wholegrain noodles or rice for extra nutrients

At Dad's Table

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