- 250 grams white pepper
- 250 grams Green cabbage
- 2 stalks leek
- 4 tablespoons Vegetable oil
- freshly ground pepper
- 400 grams Chicken breast
- 2 tablespoons Sweet and sour sauce
- 200 milliliters Chicken stock
- sprinkle of Lemon juice
- 50 grams Soy bean sprouts
Rinse asparagus and trim the ends. Cut asparagus into pieces and cook for 6-8 minutes in salted water. Drain well.
Rinse cabbage and cut into thin strips. Trim leeks, rinse and cut into rings. Heat 2 tablespoons oil in a pan. Add cabbage and sauté 15 minutes. After 10 minutes, add leeks and continue cooking for remaining cooking time. Season with salt and pepper.
Cut chicken breasts into cubes. Heat remaining oil in a pan. Add chicken breasts and brown on all sides. Stir in sweet and sour sauce and chicken broth and cook for 8-10 minutes. Season with salt, pepper and lemon juice. Stir in asparagus, cabbage, leeks and soybean sprouts and simmer another 3-5 minutes. Season to taste and serve.