Irene's Thai inspired Chicken & Asparagus Stir-fry

Posted on September 17, 2014 by Jo Freeman | 0 comments

This is a quick and healthy meal. Organic chicken boneless thighs are sautéed with asparagus and soy sauce, fish sauce, chilli and freshly chopped garlic. Simply serve on a bed of rice.

Serves 4


500g free range boneless chicken thigh cutlets, cut into bit-sized pieces

250g asparagus, cut into 5cm pieces

4 cloves garlic, chopped

1 red chilli (optional), seed removed and chopped

2T soy sauce

2 T fish sauce

1 T water

2 T Canola oil 

Jasmine rice (to serve) 


1. Cook the rice according to the packet instructions.

2. Heat the oil in a frying pan over medium to high heat. Add the garlic and sauté for 30 seconds. Turn the heat down slightly.

3. Add the chicken and sauté for 2 minutes until partially cooked. Remove chicken from the pan with a slotted spoon and transfer onto a plate.

4. Add the asparagus to the pan along with soy sauce, fish sauce and 1 T water. Stir fry for 3 minutes.

5. Add the chicken and remaining 1 T soy sauce. Stir fry for another 2 minutes until the chicken is cooked. Add the chilli (optional) and cook for another 30 seconds.

6. Serve on a bed of rice.

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Soba Noodles with Beef & Orange Stir Fry

Posted on July 29, 2014 by Jo Freeman | 0 comments

This is a noodle recipe from Wagamama. It is simple with fresh ingredients. Soba noodles, made of buckwheat & wheat, are healthy, quick to cook & can be eaten cold or hot. The orange zest & juice really "lift" this dish & give it a lovely bright taste.

Serves 3

150g soba noodles

1 tbp vegetable oil 

1 garlic clove, peeled & finely chopped

3cm piece of ginger root, peeled & grated

200g Harrington's sirloin steak, cut into thin strips

1 carrot, julienned

Handful of bean sprouts

Handful of green beans

Zest & juice of 1 naval orange

1T soy sauce

1T oyster sauce

1T sesame oil 

1T white sesame seeds, toasted lightly



1. Cook the noodles according to the instructions on the packet (about 3 mins in boiling water), drain and refresh under cold water to prevent further cooking.

2. Heat the oil in a wok or pan, stir fry the garlic and ginger for 30 seconds. Add the beef and carrot and stir fry for 3 minutes.

3. Add the french round beans and continue to stir fry for 1 minute. Add the orange zest & juice, soy sauce, oyster sauce, sesame oil and bean sprouts. Add the noodles and toss to ensure that everything is well coated and heated through.

4. Serve with a scattering of toasted sesame seeds.

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