Stir fried chicken with ginger and asparagus

 A while ago I bought a cast iron Lodge pan with lid and I love it. How could I ever live without it! The pan can be used in different ways: the flat side can be used as a frying pan and as a lid on the deep frying pan. An asset to my kitchen. I also make this delicious chicken dish in it.

Stir fried chicken with ginger and green asparagus

500 grams of chicken fillet, in cubes

3 tablespoons peanut oil

450 grams of thin green asparagus, in 3 pieces

1 onion, thinly wedged

250 grams of mushrooms, sliced

¼ teaspoon of red pepper flakes

1 tablespoon of freshly grated ginger

4 cloves of garlic, finely chopped or grated

180 ml chicken stock

60 ml Kikkoman soy sauce with less salt

60 ml of honey

2 tablespoons of cornstarch

salt and freshly ground pepper

In a measuring cup, stir together the chicken stock, soy sauce, honey and cornflour.

Heat a wok / wadjan or cast iron pan, add 2 tablespoons of oil and let it get hot. Fry the chicken cubes on all sides until brown and done. Sprinkle them with salt and freshly ground pepper while baking. Spoon the chicken cubes onto a plate and set aside.

Heat the remaining tablespoon of oil in the same pan and add onion and asparagus. Stir fry 3 minutes and add the mushrooms. Fry another ± 4 minutes and add the ginger and garlic and fry for 1 minute.

Add the chicken stock mixture and bring the mixture to a boil while stirring. Allow to thicken in ± 1 minute. Season with salt and freshly ground pepper if necessary. Stir in the chicken cubes and serve with rice.