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Sautéed asparagus with chicken

Ingredients 7
Servings 4


  • olive oil for frying
  • 6
    chicken breast fillets, cut into smaller pieces
  • 500
    asparagus spears, trimmed and halved
  • 60
    chicken stock
  • salt and milled pepper to taste
  • 45
    chopped fresh Italian parsley or basil
  • 45
    balsamic vinegar


Heat oil in a wok or large pan. Add chicken pieces and sauté on both sides to sear, 3 minutes in all. Push to one side of wok (or remove from pan) and add asparagus. Toss to coat with oil, then sauté until slightly softened, 3 minutes. Return chicken to cooking area of wok (or to pan). Increase temperature and add stock. Cook, adding a little extra stock if needed (mixture should not be too runny), until chicken is cooked through and asparagus spears are cooked but still crunchy. Season to taste with salt and pepper and stir in herbs. Add balsamic vinegar to taste and serve immediately with Chinese noodles or brown rice.


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