A Chicken Stir-fry with Asparagus and XO Sauce


250 g skinless boneless chicken breast, cut into slices
120 g asparagus
60 g carrot
1/2 red bell pepper, seeded and sliced
3 tbsp XO sauce


1½ tbsp oyster sauce
1 tsp minced garlic
1/2 tsp sesame oil
1/2 tsp cornstarch


  1. Mix chicken with marinade. Set aside for 15 minutes.
  2. Cut asparagus into sections and carrot into round slices. Blanch in boiling water. Remove and drain.
  3. Heat 2 tbsp oil in a wok. Stir-fry chicken until done. Add vegetables and XO sauce. Toss to combine. Remove and serve.

Source: Hong Kong magazine

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