Chicken and asparagus stir fry

This time of year you will see asparagus on sale at every supermarket. This most definitely means spring is here (we can’t really tell by the weather lately) and I buy asparagus practically in bulk. It is super healthy and I love the taste. Here is a supper featuring asparagus and it comes together for a quick week night meal. We both really enjoyed this dinner.

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This dish has sweet, tart and salty hints throughout.

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Chicken and asparagus stir fry, barely adapted from Skinny Taste, serves 2

Ingredients:

  • 12 oz. boneless, skinless chicken breast, cut into 1-inch cubes
  • Salt & pepper, to taste
  • 1/2 cup water
  • 1 tsp. red pepper flakes
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp. olive oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1/2 tsp. ground ginger
  • 3 tablespoons lemon juice
  • fresh black pepper, to taste

Directions:
Lightly season the chicken with salt and pepper. In a small bowl, combine water, red pepper flakes and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick pan or wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the pan and mix well, remove from heat and serve. Top with sriracha and more soy sauce if desired.

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I marinated my chicken overnight in a raspberry vinaigrette I had on hand. This isn’t necessary, but it was definitely detected taste-wise and went well with the lemon juice in this dish. If you have this on hand, I recommend marinating it overnight.

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We devoured this dish. It was tasty and would pair well with more veggies or rice. Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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