Recipes

Ingredients

• 3 tbsp soy sauce
• 3 tbsp fresh lemon juice
• 1 tspn grated lemon zest
• 1 tspn cornstarch/corn flour
• 350gm chicken breasts, cut into strips
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 4 shallots, cut into 2cm length
• 250gm asparagus, cut into 2cm diagonal pieces
• 1 carrot, julienned
• Optional extra: add toasted cashews at the last minute

Preparation

In a glass dish, stir together soy sauce, lemon juice and zest, and cornflour. Add chicken pieces and coat well with marinade. Cover and refrigerate for 15-30 minutes. Heat oil in a large non-stick pan or wok. Add garlic and fry until softened. Reserving the marinade, add chicken followed by the shallots, asparagus and carrots. Stir-fry for 3-4 minutes, until chicken is no longer pink. Add marinade and cook until sauce is slightly thickened, about 1 minute. Serve over rice.