Stir-Fried Chicken and Asparagus in Orange-Ginger Soy Sauce

4.5 2 ratings

Total time25 mins

10 minspreparation time

15 minscooking time

A super quick and healthy chicken stir fry recipe with fresh asparagus- perfect for weeknight dinners. Sliced skinless and boneless chicken breast is first seasoned in a simple marinade of Kikkoman Soy Sauce, honey, mustard, ginger and orange juice and then cooked in one pan or wok with green asparagus, peppers and mangetout with peanuts for extra crunch. A simple stir fry that’s easy to prep and even easier to eat. You can swap the tender chicken breast for juicy chicken thighs if you like.

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.

Tip

Recipe-ID: 466

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

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

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!

Share with friends