Asparagus & Samphire Kimchi Chicken Fry

So many of us enjoy a roast dinner, be it at the weekend or if we have a little more time during the week. It’s a wonderful thing, that tender, juicy meat, moist and forgiving. So, I sometimes find it sad that the leftovers, which are quite often better the next day, are all too often relegated to ‘fridge picking’ or some sort of spiced stew masking as ‘curry’.

So here we let it shine, something different but quick and easy enough for a ‘back from work I need food fast’ kind of meal. Get ahead and buy your asparagus and samphire over the weekend, or play roulette like me and see what your veg box brings (if you get one)

I make my own kimchi has I will openly admit I am a Kimchi Addict. But we are fortunate enough that nowadays so many individual companies make small batch organic versions that it’s fun to try them out too!


700-800g Leftover Roast Chicken (or any cooked meat)

1 tbsp Oil

1 Bunch Asparagus, Spears cut into thirds

1 Bag Sugar Snap Peas

20g Samphire

80ml Soy Sauce

60g Dark Brown Sugar

80ml Water

3 tbsp Rice Vinegar

1 tsp Honey

2 Garlic Cloves, crushed

3 tbsp Kimchi

Fresh Herbs, spring onions & Lime Wedges to serve

Steamed Rice


1. Mix the soy, sugar, water, vinegar & honey in a bowl and set aside.

2. Heat the oil in a pan and fry the asparagus and sugar peas for 2 minutes or until bright green and still crisp. Add the samphire and garlic and cook, stirring for 1 minute more.

3. Add the chicken and cook 4-5 minutes or until hot through and beginning to crisp. Pour in the soy mixture and allow to bubble.

4. Bubble for 5 minutes or until a glaze forms over the meat and vegetables.

5. Remove from the heat, stir in the kimchi and serve with rice, herbs, spring onions and lime.

6. Congratulate yourself for this amazing weeknight domestic god/goddess approach….