Stir Fried Chicken and Asparag

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Chicken thighs		150g
Salt & pepper		as required
Cornflour (or potato starch)		2 tbsp (or 1 tbsp)
Vegetable oil		3 tbsp
Asparaus		8
Chestnut mushrooms		3-4
Butter		2 tsp
Soy sauce		2 tbsp
Garlic		2-3 cloves
Sugar		1 tsp
Sake		1 tbsp
Sesame seeds		as required

Method

Prep

8min

Cook

10min

Cut the chicken into bite-sized pieces. Rub with the salt & pepper and coat with the cornflour. Cut the asparagus diagonally into three equal parts. Slice the mushrooms 5mm thick.

Put the oil in a frying pan and add the chicken skin side down. Fry for 5 minutes on high heat without touching. Turn them over and fry for a further 2 minutes then remove to a plate.

Remove excess oil from the pan with some kitchen paper, then add 1 tbsp oil and fry the asparagus and mushrooms for 3 minutes on high heat.

Add the garlic sliced to 2mm and fry for 30 seconds. Add the butter, soy sauce, sugar and sake and fry for a further 2 minutes.

Return the chicken to the pan and fry together for 1 minute. Transfer to a serving dish and sprinkle with the sesame seeds.

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