Thai-style green asparagus with onions, garlic, and chicken

Ingredients for 2 servings:

• 500 g asparagus, green
• 200 g chicken breast fillet(s)
• 1 large onion(s)
• 1 piece(s) ginger
• 1 chili pepper(s), red
• 3 garlic cloves
• Soy sauce, dark
• fish sauce
• some chicken stock
• Cane sugar or brown sugar
• Oil (peanut oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie, light, from the wok,

Trim 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 chili pepper. Heat a little peanut oil in a wok or high-sided frying 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 stir-fry. After another 5 minutes, add the ginger, garlic, and chili pepper and fry for a few seconds. Now add the chicken breast to the wok and increase the heat. Continue to fry, turning frequently, 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 reduce briefly. Season to taste with soy sauce, fish sauce, and a little sugar. Serve best with basmati rice.