Whether you’re vegetarian or meat eater this sensational stir fry will tick all the right boxes when you need a quick yet healthy dinner.  Full of flavour, it’ll definitely hit the spot.  Why not increase the ingredients slightly to have some left over for a light lunch?

SERVES: 1

INGREDIENTS:
125 grams skinless chicken breast fillets,
OR 125 grams hard tofu
130 grams asparagus spears
4 small cherry tomatoes
½ small brown onion
1 sprig fresh coriander
5 mls sesame oil
5 grams sesame seeds
2 tsp lemon grass, sliced in water
½ tsp minced garlic
1 tsp crushed bottled ginger

METHOD:

1. Slice the chicken or tofu into chunks and combine with the garlic, lemongrass, ginger and a dash of the oil in a medium bowl.
2. Trim the asparagus and cut into thirds (approx 2 inch lengths) and then boil until just tender. Rinse under cold water immediately, drain and set aside.
3. Drizzle the remaining oil in a wok and heat on high.
4. Thickly slice the onion and add to the hot wok, tossing until just soft and then remove from the wok and set aside.
5. Add the chicken or tofu and marinade to the wok and stir-fry until browned and cooked through.
6. Slice the cherry tomatoes in half and add to the wok along with the onion and asparagus; stir-fry until heated through.
7. Transfer the stir-fry to a serving place, sprinkle with the sesame seeds and extra coriander for garnish.

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