Asparagus from the wok with chicken breast and vegetables

Ingredients for 2 servings:

• 1 chicken breast fillet(s)
• some cornstarch
• 5 stalk(s) asparagus
• 1 stalk(s) celeriac
• Ice water
• 5 sugar snap peas
• 1 carrot(s)
• ¼ red bell pepper(s)
• ½ small onion(s), red or white
• ½ chili pepper(s)
• 2 cloves garlic
• 1 slice(s) ginger
• 1 shot of white wine
• 2 tbsp soy sauce
• 50 ml chicken stock
• salt and pepper
• Sugar
• 1 tsp sesame oil
• n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

seasonal and Asian-inspired

Cut the chicken breast fillet across the grain into approximately 0.5 cm thick slices and dust with a little cornstarch. Then peel the asparagus and cut the stalks diagonally into 5 cm long pieces. Blanch the asparagus pieces for 2-3 minutes and the heads for 1-2 minutes, then refresh in ice water. Briefly blanch and refresh the celery and snow peas. Once cooled, remove the vegetables from the ice water and pat dry. Remove any strings from the celery and snow peas, if necessary, and then cut the celery into strips and the snow peas diagonally into 4-5 pieces. Clean and peel the remaining vegetables as usual. Cut the carrot into long sticks, the bell pepper into thin strips, and the onion lengthwise into wedges. Cut the chili pepper, including the seeds, into thin slices. Roughly chop the garlic clove and ginger. Heat the oil and sesame oil in a wok. First, fry the chicken breast fillet, then gradually add the various vegetables, stirring vigorously. According to the cooking times, add the carrots first, then the bell peppers, onions, celery, snow peas, and asparagus, and finally the chili, ginger, and garlic. Once the vegetables are fried, deglaze with a splash of white wine, allow the wine to reduce, then add the soy sauce and chicken stock. Finally, season to taste with a little salt, plenty of freshly ground pepper, and a generous pinch of sugar. Serve with rice.