Summary

Ingredients

• 500 g asparaus, reen
• 200 g chicken breast fillet (s)
• 1 large onion (s)
• 1 piece (s) ginger
• 1 chilli pepper (s), red
• 3 clove (s) garlic
• Soy sauce, dark
• Fish sauce
• some chicken stock
• Cane sugar or brown sugar
• Oil, (peanut oil)

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Instructions

1. Cut off the woody ends of the green asparagus, then cut the asparagus into 2 cm long pieces. Set aside and place the asparagus heads separately. Cut the chicken breast into strips. Cut the onion into larger strips. Finely chop the ginger, garlic and chilli pepper.
2. Heat some peanut oil in a wok or high pan, add the asparagus without the heads and fry over medium heat, stirring occasionally. After 10 minutes add the asparagus heads and the onion strips and continue to fry while stirring. After another 5 minutes, add the ginger, garlic and chilli and roast for a few seconds. Now put the chicken breast in the wok and increase the heat. Keep turning and frying until the meat has taken on some color. Deglaze with soy sauce, a few splashes of fish sauce and chicken stock and let the sauce boil down briefly. Season with soy sauce, fish sauce and a little sugar.
3. Best served with basmati rice.