# Main courses # Poultry

Stir-fry Chicken and Asparagus with Soy, Orange and Ginger Recipe

Total time 25 mins

10 mins preparation time

15 mins cooking time

Ingredients

4 portion(s)

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

honey

1 tsp

smooth mustard, such as Dijon

3 tbsp

orange juice

1 tsp

grated root ginger

500 g

boneless, skinless chicken thighs, cut into strips

3 tbsp

groundnut oil

50 g

unsalted peanuts

red pepper, deseeded and sliced

100 g

thin asparagus spears, cut into 2.5cm (1in) lengths

75 g

mange tout

Nutritional facts (per portion): 1655 kJ / 395 kcal

Preparation

Step 1

In a bowl or shallow dish, whisk together the Kikkoman soy sauce, honey, mustard, orange juice and ginger until combined.

Step 2

Add the chicken and stir until the strips are coated. Cover with cling film and leave in the fridge to marinate.

Step 3

Heat 1 tablespoon of the oil in a wok and stir-fry the peanuts for 15-20 seconds until golden. Drain and set aside.

Step 4

Add another tablespoon of the oil to the wok. Drain the chicken, reserving the marinade. Stir-fry the chicken in two batches over a high heat until lightly browned. Remove from the pan and set aside.

Step 5

Add the remaining oil to the wok and stir-fry the red pepper, asparagus and mange tout for 3 minutes.

Step 6

Return all the chicken to the wok, pour in the marinade and toss everything together over the heat for 1 minute. Serve with the peanuts scattered over.

Recipe-ID: 466

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

In a bowl or shallow dish, whisk together the Kikkoman soy sauce, honey, mustard, orange juice and ginger until combined.

Add the chicken and stir until the strips are coated. Cover with cling film and leave in the fridge to marinate.

Heat 1 tablespoon of the oil in a wok and stir-fry the peanuts for 15-20 seconds until golden. Drain and set aside.

Add another tablespoon of the oil to the wok. Drain the chicken, reserving the marinade. Stir-fry the chicken in two batches over a high heat until lightly browned. Remove from the pan and set aside.

Add the remaining oil to the wok and stir-fry the red pepper, asparagus and mange tout for 3 minutes.

Return all the chicken to the wok, pour in the marinade and toss everything together over the heat for 1 minute. Serve with the peanuts scattered over.

Let us know what you think

Click on the number of stars you want to give: the more the better!