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🍽️ Quick Chicken Pan with Asparagus and Peppers

330 kcal · 30 min · 4 servings

Quick Chicken Pan with Asparagus and Peppers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Cut off the tough, woody ends of the asparagus.
  3. 3. Cut the asparagus stalks into diagonal pieces about four centimeters long.
  4. 4. Clean the spring onions and wash them.
  5. 5. Cut the spring onions into three-centimeter-long pieces.
  6. 6. Cut the bell pepper into quarters.
  7. 7. Remove the core of the bell pepper.
  8. 8. Wash the deseeded pepper pieces.
  9. 9. Cut the bell pepper into thin strips.
  10. 10. Peel the garlic clove.
  11. 11. Press the garlic into a small bowl.
  12. 12. Pour the soy sauce into the bowl with the garlic.
  13. 13. Add the coconut blossom sugar to the soy sauce.
  14. 14. Stir the sauce until the sugar is completely dissolved.
  15. 15. Rinse the chicken fillet.
  16. 16. Pat the chicken fillet dry with a kitchen towel.
  17. 17. Cut the chicken fillet into thin strips.
  18. 18. Season the chicken strips with salt and pepper.
  19. 19. Heat the oil in a wok or large frying pan over high heat.
  20. 20. Fry the chicken strips in it, stirring constantly, until they are browned all over.
  21. 21. Remove the fried chicken strips from the pan.
  22. 22. Pour out the used oil from the pan.
  23. 23. Add the prepared vegetables to the wok.
  24. 24. Fry the vegetables over high heat for two minutes.
  25. 25. Stir the vegetables constantly while frying so they cook evenly.
  26. 26. Pour the garlic-soy sauce mixture over the vegetables in the wok.
  27. 27. Bring the mixture to a boil.
  28. 28. Cook everything for about one minute.
  29. 29. Crumble the chili pepper with your fingers.
  30. 30. Add the crumbled chili, cashew nuts, and chicken strips back into the wok.
  31. 31. Cook the mixture for another two minutes, stirring constantly.
  32. 32. Serve the pan with rice if desired.

Nutrition per serving