Sesame Stir-fry Chicken with sugar snaps and green asparagus
2 chicken breast fillets
150 grams of sugar snaps
150 gr green asparagus
50 ml chicken stock
50 ml soya sauce
1 tbsp rice wine vinegar (mirin)
2 tbsp of sesame oil
1 tsp red chili flakes
handful of sesame seeds
salt and pepper to taste
This oriental stir-fry dish with chicken and green vegetables is easy to make. Ideal for quickly putting a fresh, healthy and tasty meal on the table.
Remove the tips of the sugar snaps and, if necessary, the string that runs across the sugar snap.
Cut the chicken breast into small cubes.
Mix the chicken stock, soya sauce, rice wine vinegar, sesame oil, and chili flakes in a bowl to make a stir-fry sauce.
Heat the wok until it starts to smoke, then add a splash of neutral oil. First fry the chicken for a few minutes until it starts to brown.
Then add the sugar snaps and the green asparagus. Fry the mixture for about 5 minutes on high heat.
Toast the sesame seeds in a small frying pan, do not add oil or butter. Do not leave the sesame seeds unattended, because they burn quickly.
Pour in the stir-fry sauce with the vegetables and chicken. Season to taste with salt and pepper. Sprinkle with the toasted sesame seeds.