Asian asparagus with wok-fried chicken

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 4 tbsp soy sauce
• 2 tsp cornstarch
• 500 g asparagus, white
• 2 spring onions
• 2 carrots
• ½ jar sprouts (soybean sprouts)
• 1 piece(s) ginger, small
• 1 tbsp rapeseed oil
• 100 ml vegetable stock
• 1 tsp rice vinegar
• n. B. spice(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

suitable for ww 4.5p per person

Cut the chicken breast fillet into small strips, mix the soy sauce with the cornstarch, and marinate the meat pieces in it. Peel the asparagus, trim the ends, and cut into approximately 2 cm pieces. Peel and dice the carrots. Clean the spring onions and slice them diagonally into rings. Drain the bean sprouts. Finely chop the ginger. Heat the oil in a wok, fry the meat in batches for about 2 minutes, and then remove. Add the vegetables and ginger to the wok and fry for about 5 minutes. Pour the vegetable stock and rice vinegar into the wok with the vegetables, season to taste. Add the meat to the wok, stir, and serve. Mie noodles go very well with it (charge extra!).