How to Make Chicken Asparagus and Capsicum

How to Make Chicken Asparagus and Capsicum

Ingredients:

• 6 teaspoons olive oil
• 1 yellow, 1 red, 1 orange capsicum, cut into 1 cm wide strips
• 9 garlic cloves, finely chopped
• 9 spring onions, cut into 2 cm lengths
• 1 kg chicken breast fillets, cut crossways into 1 cm wide strips
• 330 g asparagus, cut into 5 cm lengths
• 1 1/2 teaspoons grated lemon rind
• 1 1/2 tsp salt
• 1 1/2 tsp red chilli powder
• 1 tsp cumin seeds
• 1 1/2 teaspoon dried rosemary
• 3/4 cup chicken stock
• 4 1/2 teaspoons cornflour blended with 3 tablespoon water
• 100 gm roasted, finely chopped walnuts
• Freshly ground black pepper

Method:

Heat the oil in a large nonstick frying pan over medium-high heat. Add the capsicum, garlic and spring onions to the pan and cook until the capsicum is crisp-tender, about 2 minutes.
Add the chicken, asparagus, lemon rind and spices & herbs to the frying pan and cook until the chicken is cooked through and the asparagus is tender. Add the stock and bring to the boil. Stir in the cornflour mixture and cook until the sauce has thickened. Add the walnuts, toss to combine. Garnish with freshly ground black pepper, then serve.