Chicken steaks with green asparagus, Asian

Ingredients for 2 servings:

• 400 g chicken (steaks from the thigh / breast or strips)
• 400 g asparagus, green
• ¼ bulb(s) fennel
• 2 thick spring onions
• 125 g mie noodles
• 1 garlic clove(s)
• 1 tsp honey
• 5 tbsp soy sauce, maybe a little more
• Oil for frying
• Salt
• Spice(s) of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Trim the chicken steaks of excess fat and cut into pieces. Chop the garlic clove and mix with honey and soy sauce to make a marinade. Marinate the chicken pieces in the marinade for about 1 hour. Meanwhile, trim the asparagus, cut it into 5 cm long pieces, and cook separately for about 10 minutes. Drain and reserve the asparagus water. Add the mie noodles to boiling water for about 4 minutes, drain, and set aside. Finely chop the fennel and the white part of the spring onions in a food processor, and slice the green parts of the spring onions into rings. Sauté the fennel and onion mixture in a little oil until translucent, then add the meat pieces along with the marinade and sear. Simmer until the meat is cooked through. Add the reserved asparagus water, if desired. Finally, season the sauce with salt, stir in the asparagus and noodles, and sprinkle with the green parts of the spring onions.