Asparagus & Chicken Stir Fry

Course dinner
Servings 4


  • 2 tbsp Drizzle extra virgin olive oil
  • 1 brown onion cut into thin wedges
  • 640 g skinless chicken thighs or breast cut into thin strips
  • 1 garlic clove crushed
  • 1 tablespoon grated ginger grated
  • 2 bunches asparagus trimmed and sliced diagonally into 2cm pieces
  • 1 red capsicum cut into thin strips
  • 2 tbsp fresh basil leaves
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 tablespoon Drizzle extra virgin olive oil


  • Heat the oil in a large wok or frying pan over high heat. Add the onion and stir fry for 1 minute then remove and set aside. Add the chicken strips to the wok and stir fry for 3-4 minutes or until just cooked.
  • Add the garlic, ginger and vegetables and continue to cook, stirring for 2-3 minutes or until vegetables are tender. Toss through the basil, lime juice and pepper.


Optional: Add a ‘you-sized’ portion of wholegrains that suit you e.g. basmati rice, egg noodles. quinoa etc. 


Calories: 329kcal
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