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Chicken and vegetables pan with asparagus

Chicken and vegetables pan with asparagus

Preparation time:
30 min
Difficulty level:

Nutritional values:

30 g
32 g
23 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Sugar (white)Sugar (white) ½ Teaspoon
Asparagus (fresh)Asparagus (fresh) 150 g
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Cashews, cashew nutsCashews, cashew nuts 15 g
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 2 Teaspoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)2 (92 g)


Step 1:
Clean and wash the asparagus and cut off the lower woody ends. Cut the sticks into oblique pieces (4 cm long). Clean the spring onions, wash and cut into 3 cm long pieces. Quarter the bell pepper, remove the seeds, wash and cut into fine strips. Peel garlic and squeeze into a bowl. Add the soy sauce and sugar, mix everything together and stir until the sugar has dissolved.
Step 2:
Rinse the chicken fillet, dab dry, cut into strips, salt and pepper. Heat oil strongly in a wok or frying pan. Quickly fry chicken strips in it until brown all over while stirring. Remove and drain the oil.
Step 3:
Add the prepared vegetables to the wok and fry over high heat for 2 minutes, stirring constantly so that everything cooks evenly. Then add garlic-soy sauce mixture to the vegetables in the wok. Bring to a boil and cook everything for about 1 minute.
Step 4:
Crumble chili pepper with fingers. Add to the wok with cashews and the chicken strips. Cook for another 2 minutes while stirring.

Macronutrient distribution:

The recipe Chicken and vegetables pan with asparagus is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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