Lemon-ginger chicken with roasted green asparagus

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the lemons hot, grate dry, finely grate the peel. Halve 1 lemon and squeeze it. Cut remaining lemon into slices. Peel and finely chop the ginger. Peel onion and garlic, chop finely. Heat 1 tbsp. oil in a pot. Steam ginger, onion and garlic for 2-3 minutes, add soy sauce and lemon juice, pour into a large bowl, stir in lemon zest and allow to cool

2. 2

   Wash the meat, dab dry, cut diagonally several times, but do not cut through. Mix the ginger mixture with the meat and let it stand for about 30 minutes. Wash asparagus, dab dry, cut off woody ends. Wash chives, shake dry. Tie 3-5 asparagus spears with 2 chive stalks each to form packages. Roast the sesame seeds in a pan without fat until brown, remove

3. 3

   Heat 2 tablespoons of oil in a frying pan. Remove meat from marinade, remove marinade slightly, fry meat in hot oil for 3-4 minutes until brown all around, deglaze with remaining marinade and stock, bring to the boil, cover and simmer for approx. 10 minutes

4. 4

   Heat 1 tablespoon of oil in a frying pan. Carefully fry the asparagus parcels for 4-5 minutes while turning them, season with salt and pepper. Mix starch with a little water until smooth. Thicken the boiling chicken stock with it, stir in butter and season to taste with salt, pepper and sugar. Arrange asparagus with chicken, sauce and lemon wedges, sprinkle with sesame seeds. Basmati rice tastes good with it

Nutrition Facts

KCAL
390 kcal

CARBS
7 g

FATS
20 g

PROTEINS
43 g