Chicken and Vegetable Stir-fry

Ingredients

• 300 g green asparagus
• 3 spring onions
• 1 small red bell pepper
• 1 clove of garlic
• 4 tbsp soy sauce
• 1 tbsp coconut blossom sugar
• 2 tbsp oil
• 200 g Chicken breast fillet
• Salt
• Pepper
• 1 dried red chili
• 25 g cashews

Instructions

1. 1.

   Clean and wash the asparagus. Trim the woody ends. Cut the spears into diagonal pieces (4 cm long). Clean, wash and cut the spring onions into 3 cm pieces.

2. 2.

   Quarter, deseed, wash and slice the bell pepper into thin strips. Peel the garlic and press it into a bowl. Add soy sauce and coconut blossom sugar, mix everything and stir until the sugar has dissolved.

3. 3.

   Rinse the chicken fillet, pat dry, slice into strips, salt and pepper. Heat the oil in a wok (or pan) over high heat. Quickly brown the chicken strips in the oil, stirring constantly. Remove and drain the oil.

4. 4.

   Add the prepared vegetables to the wok and fry over high heat for 2 minutes, stirring constantly to ensure everything cooks evenly (Asians call this technique translated as "stir-frying").

5. 5.

   Add the garlic-soy sauce mixture to the vegetables in the wok. Bring to a boil and cook for about 1 minute.

6. 6.

   Crumble the chili pepper with your fingers. Add it with the cashews and chicken strips to the wok, and cook for another 2 minutes, stirring constantly. Serve the chicken and vegetable stir-fry with rice as desired.