September 18, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, vegetable, fat


  • 500g skinless chicken thighs, cut into 2cm cubes 
  • Salt and pepper, to taste 
  • 1/2 cup chicken stock 
  • 2 Tbsp soy sauce 
  • 1 Tbsp olive oil, divided 
  • 1 bunch asparagus, ends trimmed, cut into 5cm pieces 
  • 6 cloves garlic, chopped 
  • 1 Tbsp fresh ginger 
  • 3 Tbsp fresh lemon juice 


  1.  Lightly season the chicken with salt and pepper. 
  2. In a small bowl, combine chicken stock and soy sauce. 
  3. Heat a wok over medium-high heat. When hot add 1 tsp of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. 
  4. Add the garlic and ginger and cook until golden, about 1 minute. Remove from the wok and set aside. 
  5. Increase the heat to high, then add 1 tsp of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside, and repeat with the remaining oil and chicken. 
  6. Add the soy sauce mixture to the wok; bring to a boil and cook for about 5 minutes to reduce a little. 
  7. Return the asparagus, garlic and ginger, and chicken to the wok and toss until warmed through. 

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