Ingredients
- 2chicken breasts
- 200 gasparagus
- 100 gpeas
- 2garlic
- 1 tspmixed herbs
- to tastesalt
- to tastepepper
42gprotein
12gcarbs
10gfat
≈ 500 kcal each, give or take a vibe
Method
- Cut the chicken into thin strips and season with salt, pepper and mixed herbs.
- Slice the asparagus into 3‑cm diagonals.
- Heat a large wok or skillet over high heat; add a splash of water to create a non‑stick surface.
- Add the chicken strips; stir‑fry 3‑4 minutes until just cooked through (internal 75 °C).
- Push the chicken to the side, toss in minced garlic and stir for 30 seconds.
- Add asparagus and peas; stir‑fry another 3‑4 minutes until vegetables are crisp‑tender.
- Combine everything, give a final splash of water if needed, and serve immediately.
Keep the heat high and use only a little water – the steam cooks the veggies quickly while preserving that satisfying snap.
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