Last weekend I saw some delicious-looking asparagus at the grocery store and decided to come up with a creative way to use them in a recipe. I have never been a huge fan of steamed asparagus because I think it makes it too squishy; I really love the natural crunch that asparagus has when it’s sautéed. So, since I always enjoy an occasional Asian night, I decided on a simple stir fry with chicken, asparagus and rice. The result was simple, colorful, and nutritious; it was a great week-night meal with more than enough leftovers to take to work and school the next day.
Chicken and Asparagus Stir-Fry
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
- 1 Tbsp. olive oil
- 1 bunch asparagus, cut into bite-sized pieces
- 4 cloves garlic, thinly sliced
- 2 scallions, chopped
- 2 tsp. toasted sesame oil
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately over white or brown rice.