Asian Chicken & Asparagus Stir-fry

This Thai-inspired chicken and asparagus stir-fry is a recipe I often turn to when I'm looking for a quick and healthy meal.

Tender chicken thighs are sauteed with young asparagus stalks and a mixture of soy sauce, Thai fish sauce, bird chilis and freshly chopped garlic.

Served on a bed of steamed rice, the chicken & asparagus stir-fry is a 10-minute meal that never fails to please.

Ingredients:

• 5 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 bunch of fresh asparagus, cut into 2 inch pieces
• 4 cloves of garlic, finely chopped
• 1 small red bird chili, chopped
• 2 Tbsp of soy sauce
• 1 Tbsp of Thai fish sauce
• 2 Tbsp of water
• Cilantro to garnish
• 1 1/2 cups of Basmati or Jasmine rice
• Scant 3 cups of water
• 2 Tbsp of canola oil
• Special Equipment: A wok
• Serves 4

Preparation:

1. Cook the rice in a rice steamer or cook it on the stove by adding it to a medium pot with scant 3 cups of water. Bring to the boil and then reduce heat to low and cover with a lid. Cook for 10 minutes or until it is done. Set aside.
2. Have the chicken, asparagus, sauces, oil and garlic ready by the wok.
3. Heat the oil in the wok over a medium-high heat. Add the garlic and saute for 20 seconds. Turn the heat down slightly so the garlic doesn't burn.
4. Add the chicken and saute for 2 minutes until partially cooked. Remove chicken from wok with a slotted spoon and place on a plate beside you.
5. Add the asparagus to the wok along with 1 Tbsp of soy sauce and the fish sauce and 1 Tbsp of water. Stir fry for 3 minutes.
6. Next, add the chicken and remaining 1 Tbsp of soy sauce. Stir fry for another 2 minutes and then add the chili (chili is optional).
7. Serve on a bed of rice and garnish with cilantro.