Chicken and Asparagus Stir-Fry

A tasty one-dish meal the family will love.

			  Chicken and Asparagus Stir-Fry

Serves: 4

Cooking time: 12-15 minutes


  • 600g chicken breast fillets, cut into strips (see Tip)
  • 500g fresh hokkien noodles
  • 2 tablespoons oil
  • 1 carrot, cut into sticks
  • 1 red capsicum, cut into sticks
  • 2 bunches asparagus, woody ends removed, sliced into 3
  • 1-2 small fresh red chillies, sliced finely
  • 2-3 garlic cloves, chopped
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons oyster sauce
  • 1/2 cup roasted cashews
  • 1 teaspoon toasted sesame oil (optional)


  1. Place noodles in a heatproof bowl, cover with boiling water and stand for 1 minute. Drain and separate noodles. Set aside.
  2. Heat a wok over a medium to high heat, add 2 tablespoons of the oil and stir-fry chicken until cooked through, 5-7 minutes. Remove chicken and set aside.
  3. Add remaining tablespoon of oil to wok and stir-fry carrot for 1-2 minutes. Add capsicum, asparagus, chillies and garlic and stir-fry for 2-3 minutes.
  4. Add reserved chicken, sweet chilli sauce, oyster sauce and noodles and stir-fry for 1-2 minutes or until heated through.
  5. Sprinkle with sesame oil (if using), scatter with roasted cashews and serve at once.


  • You can also use chicken stir-fry strips, or replace the chicken with strips of beef or pork.
  • For a vegetarian version, replace the chicken with strips of marinated tofu.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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