Hen With Beans and Asparagus Recipe

Planning time: twenty five minutes + fifteen minutes marinating
Overall cooking time: fifteen minutes
Serves: four


– one stem lemon grass, white section only, chopped
– 5cm (two inch) piece of ginger, chopped
– two-three little pink chillies, chopped
– one teaspoon grated kaffir lime or lime rind
– two-three cloves garlic, chopped
– one/two teaspoon ground pepper
– two tablespoons oil
– 375g (12 oz.) Hen breast fillets, cut into strips
– 250g (eight oz.) Environmentally friendly beans, cut into pieces
– one celery stick, cut into slices
– 185g (6 oz.) Snow peas, halved
– 200g (6 one/two oz.) Asparagus, cut into pieces
– 270ml (nine fl oz.) Can coconut cream
– two tablespoons sweet chilli sauce
– 20 little basil leaves


one. Position the lemon grass, the ginger, the chilli, the lime rind, the garlic, the black pepper and the oil in your food stuff processor or blender and method right up until the new mixture will sort a tough paste. Then mix the paste and the hen strips in a medium glass or ceramic bowl, include it and refrigerate it for at minimum fifteen minutes or so.

two. Then briefly blanch the beans, the celery, the snow peas and the asparagus in a pan of boiling h2o. Drain and plunge into pretty chilly h2o and drain again.

three. Then heat the wok right up until it is pretty sizzling and stir-fry all the hen mixture in batches in excess of pretty high heat for about three to four minutes or so, or right up until the hen is well cooked by. Stir it consistently so the paste does not melt away. Then insert the greens, the coconut cream, the sweet chilli sauce, to flavor, and the basil leaves. Stir-fry them right up until well heated by. Serve immediately with rice or noodles.

Nourishment Value:

– Protein 50g
– Body fat 30g
– Carbohydrate 8g
– Nutritional Fibre 6g
– Cholesterol 95mg
– Strength 1990kJ (475cal)

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