John Myers
Chicken Breast with Asparagus from Wok
The perfect chicken breast with asparagus from wok recipe with a picture and simple step-by-step instructions.
- 1 Chicken breast fillet
- 1 Food starch
- 4 Rods Asparagus
- 1 Carrot
- Paprika
- Onion
- 1 Spring onions fresh
- Chilli pepper
- 1 toe Garlic
- 1 disc Ginger
- 1 shot White wine
- 1 tbsp Soy sauce
- 50 ml Chicken broth
- Salt, pepper, sugar
- 1 tsp Toasted sesame oil
- Oil for frying
- I cut the chicken breast fillet across the grain into approx. 0.5 cm thick slices and then powder it with a little cornstarch.
- I clean or peel the vegetables, cut the asparagus diagonally into 4-5 pieces, the carrot into oblong sticks, the bell pepper into thin strips, the onion into wedges lengthways and the spring onion into oblique slices. I cut the chilli pepper and the kernels into thin slices, and roughly chop the garlic clove and ginger.
- In a wok I heat the oil and the sesame oil, first fry the chicken breast fillet and then gradually add the different types of vegetables while stirring vigorously. I start with the asparagus and the carrots, then I add the peppers, the onion, and the spring onion. Finally, I stir in the chilli, ginger and garlic.
- Then I put a dash of white wine on, let the wine reduce and then add the soy sauce and the chicken broth. Finally, I season the whole thing with a little salt, freshly ground pepper and a good pinch of sugar and serve with a little rice.
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