INGREDIENTS
- 1 tablespoon oil
- 1 garlic clove, crushed
- 10 cm (4 inch) piece fresh ginger, peeled and thinly sliced
- 3 boneless, skinless chicken breasts, sliced
- 4 spring onions, sliced
- 200 g (7 oz) asparagus spears, cut into short pieces
- 2 tablespoons soy sauce
- 40 g (1/3 cup) slivered almonds, roasted
METHOD
1. Heat a wok or large frying pan over high heat, add the oil and swirl to coat. Add the garlic, ginger and chicken and stir-fry for 1-2 minutes, or until the chicken changes colour.
2. Add the spring onion and asparagus and stir-fry for a further 2 minutes, or until the spring onion is soft.
3. Stir in the soy sauce and 3 tablespoons water, cover and simmer for 2 minutes, or until the chicken is tender and the vegetables are slightly crisp. Sprinkle with the almonds and serve over steamed rice (I use slendier rice for reduced carbs, high protein and fibre!).
Adapted from: http://www.goodfood.com.au/good-food/cook/recipe/chicken-and-asparagus-stirfry-20130806-2rcze.html
