Cuisine
Time
30 mins mins
Servings
4 people people
1. Snap off and discard the ends of the asparagus, and cut the rest of the stalks diagonally into roughly 2.5cm pieces. Finely slice the ginger, garlic and roughly chop 1 spring onion. Finely slice the remaining spring onion and set it aside to be used as a final garnish, if desired.
2. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.
3. Mix the sauce ingredients together in a separate bowl.
4. Build your wok clock: place your chopped asparagus at 12 o’clock, then arrange the ginger, garlic, roughly chopped spring onion, chicken bowl, and sauce bowl clockwise around your plate.
