Chicken, potato and asparagus stir-fry
This quick and delicious recipe has very little clean-up making it a perfect one-pan meal for busy week-night suppers and who doesn’t love that?
1 tablespoon olive oil
1 lb (500g) boneless, skinless chicken thighs, sliced
1 red onion, cut into thin wedges
4 garlic cloves, minced
1 lb (500g) BLUSHING BELLE POTATOES, sliced
2 cups chicken broth
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 bunch (1 lb/500g) asparagus, trimmed of woody ends and cut into1 inch (2.5cm) lengths
3 tablespoons sour cream
2 tablespoons chopped fresh parsley
1/3 cup finely grated parmesan cheese
Heat oil in a large frying pan over high heat. Add chicken, onion and garlic and cook, stirring occasionally, for about 10 minutes or until chicken is lightly browned.
Add potatoes, broth, mustard, honey and salt and pepper and cook, covered for 10 minutes. Then cook, uncovered, stirring occasionally, for about 5 minutes or until potatoes are tender.
Add asparagus and sour cream and cook, covered, for 3 to 5 minutes or until asparagus is crisp and bright and sauce is thickened. Stir in parsley and cheese. Serves 4 to 6.