Monday, 1 June 2015

Chicken, asparagus and mushroom stir fry

Plenty of flavour is this gorgeous dish.


  • 2 chicken breasts skin off, cut into 3/4 inch cubes
  • 2 cups of assorted mushrooms coarsely chopped
  • a dozen asparagus spears cut into 2 inch strips
  • 4 large cloves of garlic finely chopped
  • 1 red chili, seeds removed and finely chopped
  • 2 tablespoons of dill finely chopped
  • 4 tablespoons of vegetable oil
  • 1/2 cup of cooking cream (15% fat)
  • 1/2 cup of white wine
  • salt and pepper to taste


  1. Heat one tblsp of oil in a heavy based fry pan.
  2. add the asparagus spears and sear for 1 minute.
  3. add a few tblsp of water and cover allowing the asparagus to steam for few minutes
  4. Remove the aspagus to a small bowl.
  5. Add a tblsp of oil to the pan and add the mushrooms
  6. Saute for a few minutes till soft and then add to the bowl with the asparagus.
  7. Heat the rest of the oil and add the garlic and chili frying for 1 minute on low heat.
  8. increase the heat and add the chicken and dill and stir fry the chicken for 7-8 minutes
  9. Re-introduce the asparagus and mushroom and add the wine and cream.
  10. Heat to simmer and allow the mixture to reduce down infusing the flavours adding salt and pepper as desired.


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