Mains

Stir-fried Asparagus, Chicken, Macadamia Nuts and Sweet Chilli

The crispy, delicate asparagus is the star performer in this novel stir-fry. So to really steal the show, use green and white asparagus!

Serves 2.
Prep Time: 5 minutes.
Cooking Time: 20 minutes.

Ingredients

• 1 bunch asparagus, cut in 4cm lengths
• 2 cloves garlic, crushed
• 400g chicken thigh fillets, skinned, each cut in 6 pieces
• 1 cup unsalted macadamia nuts
• 1/2 cup sweet chilli sauce
• 1 x 4cm-piece ginger, peeled, grated
• 1 bunch coriander, roughly chopped
• Rice, to serve

Cooking Instructions

• Place the macadamia nuts in a wok over medium-high heat until toasted. Add the sweet chilli sauce and cook until beginning to caramelise around the edges.
• Add the chicken pieces, stirring continually to coat in the sweet chilli sauce, add the garlic, ginger and asparagus and stir to mix through ingredients.
• Cover with a lid for 5 minutes until the chicken is cooked through.
• Stir the coriander through the chicken and asparagus and serve with rice.