Chicken with Asparagus and Sugar Snap Peas

For the chicken with asparagus and sugar snap peas, peel the asparagus, cut into 2 cm pieces and place in boiling salted water for 2 minutes. Rinse with ice cold water and drain.

Rinse the sugar snap peas, drain, cut into lozenges and season sparingly with salt and pepper. Massage the cornstarch into the meat with your fingertips.

Peel onions and chop finely.

Highly heat oil in wok, stir-fry meat for half a minute, then transfer to draining rack.

Stir-fry asparagus, snow peas and onions in wok for half a minute. Add chicken broth, sherry and soy sauce, stir well once and cook for 5 minutes with the lid closed until the vegetables are al dente.

Mix in the meat, season and cook for another 2 minutes with the lid closed.

Remove the chervil from the stems and add. Arrange the chicken with asparagus and sugar snap peas and serve.

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