Chicken and Asparagus Skillet

Name: Chicken and Asparagus Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 250 g green asparagus; Salt; 250 g White cabbage; 2 stalks leeks; 4 tbsp oil; ground pepper; 400 g chicken breast fillet; 2 tbsp sweet‑and‑sour sauce; 200 ml poultry stock (from a jar); a few spritzes lemon juice; 50 g bean sprouts

Prep: 15min

| Servings: 4 | Cook: 30min

A skillet dish featuring fresh chicken and asparagus, perfect for a quick lunch or dinner. Try this and other recipes from Spoonsparrow!

Ingredients

250 g green asparagus
Salt
250 g White cabbage
2 stalks leeks
4 tbsp oil
ground pepper
400 g chicken breast fillet
2 tbsp sweet‑and‑sour sauce
200 ml poultry stock (from a jar)
a few spritzes lemon juice
50 g bean sprouts

Instructions

1.
Rinse the asparagus and trim the ends. Cut into pieces and boil in salted water for 6-8 minutes. Drain and set aside.
2.
Clean, rinse, and slice the white cabbage finely. Clean, rinse, and cut the leeks into rings. Heat 2 tbsp oil. Sauté the cabbage for 15 minutes. After 10 minutes add the leeks. Season with salt and pepper.
3.
Cut the chicken breast into cubes. Heat the remaining oil. Brown the chicken all around. Stir in sweet‑and‑sour sauce and poultry stock, then simmer for 8-10 minutes. Season with salt, pepper, and lemon juice. Fold in the asparagus, cabbage‑leek mix, and bean sprouts, and let it cook for another 3-5 minutes. Taste again.