Lemon and ginger chicken with roasted Thai asparagus

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the marinade, wash the lemon hot, dry and finely grate the rind. Halve the lemon and squeeze it. Peel ginger and garlic and chop finely. Peel and finely chop the onion. Heat 1 tsp. oil in a saucepan.

2. 2

   Fry the ginger, garlic and onion for 2-3 minutes. Deglaze with soy sauce and lemon juice. Remove from the heat, stir in lemon peel and let it cool down.

3. 3

   Wash the meat, dab dry, cut diagonally several times, but do not cut through. Mix the ginger marinade with the meat and let it stand for about 30 minutes.

4. 4

   In the meantime, wash the asparagus and cut off the woody ends if necessary. Wash chives if necessary and shake dry. If you like, tie 3-5 asparagus spears with 2 chives each to form bundles.

5. 5

   Roast the sesame seeds in a pan without fat until brown and take them out. Heat 1 tablespoon of oil in the pan. Remove the meat from the marinade, remove the marinade slightly. Fry the meat in the hot oil all around for 3-4 minutes until brown.

6. 6

   Deglaze with remaining marinade and 1⁄4 l water, bring to the boil, stir in jam and simmer covered for approx. 10 minutes. Season to taste with salt and pepper.

7. 7

   Heat 1 tablespoon of oil in another pan. Carefully fry the asparagus for 4-5 minutes while turning. Season with salt and pepper. Arrange asparagus with chicken and sauce. Sprinkle with sesame seeds.

Nutrition Facts

KCAL
330 kcal

CARBS
11 g

FATS
11 g

PROTEINS
44 g