Chicken – Asparagus

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut breast fillet into cubes, mix with starch and 2 teaspoons of olive oil.
Cut the asparagus diagonally into pieces approx. 2 cm long.
Pluck the leaves from the stems of the lemon verbena and cut them into small pieces.
Heat the remaining 2 teaspoons of olive oil in a pan, fry the chicken cubes in it and season with salt and pepper. Then remove and fry the asparagus with the verbena leaves in the remaining fat and deglaze with vegetable stock after approx. 5 minutes. Add balsamic vinegar to taste, stir in the coconut milk and let simmer for 5 minutes.
Add the chicken again, season with soy sauce, salt and pepper and serve sprinkled with parsley!
Rice goes very well with it, but it is also something very fine without a side dish.
Without a side dish, the dish is about 5 P.WW.

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