World Cuisine

  • 2 tablespoons rapeseed or olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons lemon grass, finely chopped
  • 2 teaspoons finely chopped fresh root ginger
  • 1 onion, sliced
  • 500 g (1 lb) boneless, skinless chicken breasts, cut into strips
  • 300 g (10 oz) tomatoes, chopped
  • 350 g (12 oz) asparagus, halved length- and widthways
  • 1 tablespoon shoyu or tamari sauce
  • ½ teaspoon black pepper
  • handful of Thai basil leaves, to garnish

Heat the oil in a wok over a high heat until the oil starts to shimmer. Toss in the garlic, lemon grass, ginger and onion and stir-fry for about 5 minutes.

Add the chicken and stir-fry for 5–7 minutes until the chicken is browned and cooked.

Add the tomatoes, asparagus, shoyu or tamari sauce and black pepper and stir-fry for 2–3 minutes to warm through. Garnish with the Thai basil leaves.

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