Chicken and asparagus pan

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tsp cornstarch
• 2 tsp oil (sesame oil)
• 500 g asparagus, white
• 500 g asparagus, green
• 2 stalks of lemongrass
• 2 tsp vegetable oil
• salt and pepper
• 100 ml vegetable stock
• 1 lemon(s), the juice
• 100 ml coconut milk for cooking
• Soy sauce
• Sweetener, liquid, a few drops of it
• 20 g desiccated coconut (coconut chips)
• Parsley, some leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

WW – suitable, 4.5 p. per person

Cut the chicken breast into cubes. Toss with cornstarch and then sesame oil. Peel the asparagus—only trim the green end—and cut diagonally into approximately 2 cm long pieces. Roughly chop the lemongrass. Heat oil in a non-stick pan and fry the chicken breast fillet. Season with salt and pepper and remove. Fry the lemongrass and asparagus in the remaining fat for about 5 minutes, stirring constantly, then deglaze with vegetable stock. Add the lemon juice and coconut milk and simmer for 5 minutes. Return the chicken. Season with soy sauce, sweetener, and pepper. Sprinkle with coconut flakes and garnish with parsley to serve.