Bunch of asparaguscut of the wooden ends and then cut them into 6 cm long bits
1carrot in small strips
4tbspof hoisin sauce
1,5tbspof roasted sesame seeds
Bring about 375 ml of chicken stock or bouillon to a boil and add the asparagus and carrot. Let it boil for about a minute.
Put the couscous in a bowl and stir in the ginger and chinese 5-spices. Add the stock and vegetables and cover with a teatowel.
Put the oil in a pan and fry the chicken fillets. Add the hoisin sauce and honey with 4 tbsp of water and leave to simmer for about 6-7 minutes or untill the chicken is done. Pour some of the sauce over the chicken from time to time.
When the chicken is done, stir the couscous with a fork and add the majority of the corianderleaves through the couscous.
To serve put the couscous on a plate and slice the chicken in thick slices and put them on top. Sprinkle with the remainder of the corianderleaves and the sesame seeds.