Summary

Ingredients

• 2 small chicken breast fillet (s), or 1 large one
• 6 spear / n asparagus, white, fresher
• 5 m. Sized mushrooms
• 3 spring onion (s)
• 0.5 ½ cup chicken broth or vegetable broth
• oil
• some chili oil
• Rice wine
• salt and pepper
• soy sauce
• sugar
• some cornstarch

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Instructions

1. The recipe arose from the desire to quickly turn some fresh asparagus for one person into a dish for two. But it was so delicious that it had to be part of the repertoire.
2. Cut the chicken breast fillets into cubes, marinate with a little pepper, rice wine, soy sauce and chili oil, dust with a little starch. Cut the mushrooms and spring onions into slices and the asparagus into oblique pieces. First fry the mushrooms in a little oil and remove them from the wok. Fry the meat in it, remove it.
3. Quickly fry the asparagus and spring onions lightly, seasoning with salt, pepper and sprinkling with a pinch of sugar. Pour in the soy sauce and stock from the edge, add the mushrooms, mix everything together and cook for two minutes. To taste. Finally mix in the meat and sprinkle with spring onion greens.