John Myers
Lemon-ginger-chicken with Fried Asparagus
The perfect lemon-ginger-chicken with fried asparagus recipe with a picture and simple step-by-step instructions.
- 1 Organic lemon
- 1 piece Ginger
- 2 Garlic cloves
- 1 Onion
- 1 tsp Oil
- 6 tbsp Soy sauce
- 3 Chicken fillets
- 700 g Asparagus
- 700 g Chives
- 2 tbsp Apricot jam
- Salt pepper
- Wash the lemon with hot water, dry it and remove the zest, then cut the lemon in half and squeeze out.
- Peel the ginger and garlic, chop finely
- Peel and finely dice the onion.
- Heat 1 teaspoons of oil in a saucepan and sauté the ginger, garlic and onion for 2-3 minutes.
- Deglaze with soy sauce and lemon juice.
- Remove from heat, stir in lemon zest and let cool.
- Wash the meat, pat dry, cut diagonally several times, but not through.
- Mix the ginger marinade with the meat and let it steep for about 1 hour.
- In the meantime, wash and peel the asparagus.
- 1 tablespoons of butter in a pan, fry the asparagus gently for 8-10 minutes, turning.
- Season with salt, pepper and a pinch of sugar.
- Remove the meat from the marinade.
- Strip off the marinade a little and fry in a pan in hot oil for 3 – 4 minutes until brown.
- Deglaze with the remaining marinade and 1/4 l water, bring to the boil, stir in the jam and simmer covered for approx. 10 minutes.
- Season to taste with salt and pepper.
- Sprinkle the asparagus with chives and arrange the chicken and sauce on a plate
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