Creamy Chicken and Asparagus Stir-Fry

Ingredients

In this Australian Chinese adaptation, the traditional Danish dish of Høns i asparges is transformed into a vibrant stir-fry. The original dish typically features poached chicken and asparagus in a creamy sauce, while this adaptation incorporates stir-frying techniques and Australian Chinese flavors. The chicken is thinly sliced and quickly cooked in a wok, resulting in a tender and succulent texture. The sauce is infused with aromatic spices commonly used in Australian Chinese cuisine, adding a unique twist to the dish. We alse have the original recipe for Høns i asparges, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breast, thinly sliced 500g (1.1 lb) boneless, skinless chicken breast, thinly sliced
• 400g (14 oz) fresh asparagus, trimmed and cut into bite-sized pieces 400g (14 oz) fresh asparagus, trimmed and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds.
4. 4.
   Add the sliced chicken to the wok and stir-fry until cooked through, about 5-6 minutes.
5. 5.
   Add the asparagus to the wok and stir-fry for an additional 2-3 minutes, until crisp-tender.
6. 6.
   Pour the sauce mixture into the wok and stir well to coat the chicken and asparagus.
7. 7.
   Reduce the heat to medium and pour in the heavy cream. Stir gently until the sauce thickens, about 2-3 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the creamy chicken and asparagus stir-fry hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, slice it thinly against the grain.
• Asparagus — Trim the tough ends of the asparagus before cutting them into bite-sized pieces for a more enjoyable texture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil.
• Substitute the chicken with thinly sliced beef or shrimp for a variation in protein.
• Add a handful of cashews or sliced bell peppers for extra crunch and flavor.
• Adjust the thickness of the sauce by adding more or less cornstarch slurry.
• Garnish with chopped green onions or cilantro for a fresh and vibrant touch.

Serving advice

Serve the creamy chicken and asparagus stir-fry over steamed rice or noodles for a satisfying meal. Add a sprinkle of sesame seeds or a drizzle of sesame oil for extra flavor.

Presentation advice

Arrange the stir-fry on a large serving platter, ensuring the vibrant green asparagus is prominently displayed. Drizzle the creamy sauce over the top and garnish with a sprinkle of chopped green onions or cilantro for an appealing presentation.