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🍽️ Asian Chicken Stew with Green Asparagus

610 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• spring onions 1 bunch
• garlic cloves 2 pcs.
• ginger, fresh 10 g
• rapeseed oil 2 tbsp
• pepper, black ground pinch
• soy sauce 2 tbsp
• whipping cream 200 g
• vegetable broth 200 ml
• basmati rice 300 g
• green asparagus 1 bunch
• peas, frozen 150 g
• salt pinch
• coriander, fresh 20 g

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small cubes.
4. 4. Clean the spring onions and remove the root ends.
5. 5. Slice the spring onions into thin rings.
6. 6. Peel the garlic cloves and the ginger root.
7. 7. Finely chop the garlic and ginger.
8. 8. Heat oil in a large pan over medium to high heat.
9. 9. Sauté the chicken, spring onions, garlic, and ginger for about 4 to 5 minutes until browned on all sides.
10. 10. Season the mixture with black pepper.
11. 11. Add 1 tablespoon of soy sauce.
12. 12. Stir in the cream and the broth.
13. 13. Bring the sauce to a boil.
14. 14. Simmer the dish covered for about 5 minutes.
15. 15. Bring about 700 milliliters of salted water to a boil in a pot.
16. 16. Add the rice to the boiling water.
17. 17. Cook the rice for about 12 minutes.
18. 18. Clean the green asparagus.
19. 19. Peel the lower third of the asparagus stalks.
20. 20. Trim the woody ends of the asparagus stalks.
21. 21. Cut the asparagus stalks into pieces about 5 centimeters long.
22. 22. Add the asparagus pieces and the frozen peas to the chicken.
23. 23. Cook the vegetables for about 6 to 8 minutes.
24. 24. Wash the fresh coriander plant.
25. 25. Shake the coriander dry.
26. 26. Finely chop the coriander.
27. 27. Season the fricassée with the remaining soy sauce.
28. 28. Reserve the fresh coriander for garnish.
29. 29. Serve the fricassée together with the rice.
30. 30. Enjoy your meal!

Nutrition per serving

• kcal: 610
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 58 g