• 600g chicken thigh, diced and seasoned with salt & pepper
  • 2 tbsp vegetable oil
  • 1 – 2 cloves of garlic sliced thinly
  • 2 tbsp thinly sliced fresh ginger
  • 2 cups sliced mushrooms
  • 3 spring onions cut into 2cm long batons
  • 1 cup fresh asparagus cut into 3cm long batons
  • 60mL Stone’s Original Green Ginger Wine
  • 125mL chicken stock
  • 3 tbsp light soy
  • 1 tsp sesame oil


In a hot pan add oil then sauté chicken until golden brown. Add garlic and ginger then turn down to a medium heat . Then add mushrooms, sauté for a further 2 minutes, followed by asparagus & spring onions.

Lastly add the ginger wine, stock & soy. Simmer for a few minutes until greens are tender, season with the sesame oil.

Serve with jasmine rice.