Chicken – Asparagus – Pan

by Editorial Staff

Summary

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

Ingredients

  • 500 g chicken breast fillet (s)
  • 1 teaspoon potato starch
  • 2 teaspoons olive oil
  • 1 kg asparagus, white
  • 3 stalks lemon verbena or lemon balm, amount as desired
  • 2 teaspoons olive oil
  • Salt and pepper
  • 100 ml vegetable stock
  • Balsamic vinegar
  • 200 ml coconut milk
  • N / A soy sauce
  • Parsley, for garnish
Chicken – Asparagus – Pan
Chicken – Asparagus – Pan

Instructions

  1. Cut breast fillet into cubes, mix with starch and 2 teaspoons of olive oil.
  2. Cut the asparagus diagonally into pieces approx. 2 cm long.
  3. Pluck the leaves from the stems of the lemon verbena and cut them into small pieces.
  4. 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.
  5. Add the chicken again, season with soy sauce, salt and pepper and serve sprinkled with parsley!
  6. Rice goes very well with it, but it is also something very fine without a side dish.
  7. Without a side dish, the dish is about 5 P.WW.

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