- 3 chicken breast fillets, sliced into cubes
- 1 tbsp paprika
- salt, pepper
- 2 tbsp olive oil
- 1/4 cup dark soy sauce
- 1 tbsp silan/honey
- 400g asparagus
- chicken stock cube
- 2 tbsp lemon juice
- 1/4 cup water
- chilli flakes
- parsley, chopped finely
In a medium sized bowl mix the marinade: 1 tbsp sweet paprika, salt, pepper, 2 tbsp olive oil, 1/4 cup dark soy sauce, 1 tbsp silan/honey. Add the chicken cubes and mix well. Cover and leave in the fridge until ready to use.
in a medium saucepan, boil water. Add the asparagus and cook for 4 minutes. Then drain and cover with cold water (to stop the cooking process of the asparagus).
in a large pan, fry the chicken cubes until they get an even brown layer all around. Then place them back in the marinade bowl.
In the same pan, add 1 tbsp olive oil, chicken stock cube, 2 tbsp lemon juice, 1/4 cup water, chilli flakes, parsley, and let it simmer for about 5 minutes. Then add on one side of the pan the asparagus, and the chicken cube on the other side and let it simmer for another 5-7 minutes while flipping the chicken to make sure it cooks evenly.
Garnish with parsley and chilli flakes, and enjoy hot straight from the pan!