Chicken in asparagus sauce and spinach in couscous

This colorful dish, full of soft chicken pieces and excellent vegetables, is delicious and ready in less than half an hour! Serve with couscous, bread, rice noodles or rice and just enjoy. Out of season, prepare dishes with asparagus without them, you can replace them with broccoli.

This dish with an Asian touch is known abroad as stir fry and is one of the simplest and most excellent Asian dishes. The essence of the dish is to quickly bake the individual elements and finally add the creamy sauce. Quickly roasting the ingredients means just frying them enough so that they are no longer firm or crisp, but do not fry them for a long time, so that the vegetables do not lose nutrients and vitamins with long-term frying. At the end with a little flour, juices and spices we prepare the sauce and the dish is ready. Fast, healthy, so very light and with great taste!

Serve this dish with a side dish of your choice, consume the one that sucks the sauce nicely. Try couscous, bread, rice noodles or rice.

First of all, some great chicken recipes:

• Enchiladas: Tortillas stuffed with chicken and vegetables with tomato sauce and cheese

• Chicken steak with juicy bread from the oven with cabbage sauce

• Chicken in a delicious tomato sauce with spinach

• Summer salad with rocket, chicken, cherries and fruit

• Minced chicken burger

• Chicken with mushrooms and yellow squash in wine sauce

Have a nice day!

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INGREDIENTS (for 2 people):

2 chicken breast fillets



(olive oil

bouquet of asparagus (use broccoli out of season)

1 large handful of fresh spinach or legumes

1/2 lemon

fresh pepperoni or chili flakes

Ingredients for the sauce:

2 cloves fresh garlic or 1/2 teaspoon ground garlic

1 teaspoon fresh minced or 1/2 teaspoon ground ginger

1.5 dcl vegetable soup base (or boiling water and 1/4 cube soup)

2 tablespoons soy sauce

1 tablespoon flour


Cut the chicken fillet into cubes and arrange well with salt and pepper. Cut the bottom of the asparagus with wood (hold each with both hands at the extreme ends and break, the asparagus will split exactly where it should) and cut them into two-centimeter pieces. If you use fresh garlic and ginger, peel and grate them. Wash and dry the spinach. Squeeze the lemon juice.

In a large skillet heat 2 tablespoons oil. On the fire slowly fry the meat to constantly cook and get a little color. This will take about 10 minutes. Then add the asparagus and fry for a few more minutes.

In a bowl, mix well the base of the warm soup (or water and cube), garlic and ginger, flour and soy sauce.

Pour the sauce over the roasted meat and asparagus, mix well and simmer for about 10 minutes until the sauce thickens and the flour, ginger and garlic are boiled in it. Then add more spinach and stir to dry the spinach. Then try the sauce and add a little more soy sauce or salt if needed. Pour lemon juice over everything and mix.

Serve the sauce with bread, couscous, rice or rice noodles. Sprinkle with chili pepper as desired and serve immediately. This dish is best prepared fresh, but as a last resort you can reheat it.


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