For 4 people
For 4 people
Cut the chicken breasts in needles, put them in a bowl, add the lemon juice, olive oil, salt and pepper. Mix carefully to coat them well. Leave to macerate for 30 minutes in the fridge.
Peel the green asparagus. Wear a saucepan of salted water, immerse the asparagus and gourmet peas, cook for about 5 minutes. Then drain them and refresh them in ice water.
Heat a frying pan, add the chicken needles with the marinade, sauté 3 minutes over high heat. Add the prepied green vegetables and cut tomatoes, sauté 3 minutes.
Cut the heat, sprinkle with sesame oil and add a little chopped chives. Season and finally decorate strands of chives.
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