Chicken and Asparagus Stir Fry
Chicken and Asparagus Stir Fry
Recipe:
8oz Sliced Chicken Breast
Marinade Chicken with
Splash of Rice Wine
Splash of Soy Sauce
1-teaspoon Cornstarch
Sauce:
½ Cup Chicken Stock
3 Tablespoons Black Vinegar
2 Tablespoons Dark Soy Sauce
¼ teaspoon Sugar
Veggies:
½ Tablespoon Ginger
½ Tablespoon Garlic
1 Bunch Asparagus
Sliced Onion
Cooking Oil (I like peanut oil)
Thickening Slurry: 2 Tablespoons Chicken Stock & 1 Tablespoon Cornstarch
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Please watch: Homemade Tender Carnitas Tacos
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Asparagus Stuffed Chicken
This isn’t your ordinary chicken recipe, it’s extraordinary! This Low-carb/ Keto-friendly Asparagus Stuffed Chicken is juicy, cheesy, and positively delicious. You can quickly whip up a batch in under 30 minutes, so it’s fantastic for busy evenings.
Full recipe here:
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
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Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
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Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
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Chicken Dijon Recipe
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Easy Shrimp Stir Fry
5 Great Lunchbox Ideas
Quick Breakfast on the go!
Soy Glazed Roasted Chicken
Provencal Chicken Stew
Chicken Lettuce Wraps
Grilled Chicken Brochettes
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Cheesy Pasta Pizza Bake
Easy Omelette for Dinner
Spinach Ravioli & Caramelized Onions and Tomatoes
Healthy Shrimp Tacos
Curried Carrot Soup
BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
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Mary Berry Makes A Succulent Chicken With Asparagus | Mary Berry's Absolute Favourites
Mary Berry picks up some fresh, local ingredients from the farmers market before heading into the kitchen to make a delicious chicken with lemon and asparagus as well as a creamy asparagus soup.
From season 1 episode 4.
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Garlic Butter Chicken and Asparagus Recipe - Easy Chicken & Veggies
This garlic butter chicken and asparagus recipe is so flavorful and delicious. The chicken is very tender and juicy, smothered in the delicious garlic butter sauce. This chicken recipe will pair great with rice or mashed potatoes.
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INGREDIENTS
6 big boneless skinless chicken thighs
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp paprika
salt n pepper to taste
1 Tbs salted butter
1 Tbs olive oil
1 lb asparagus
For the Sauce
(Note; you can double the sauce if you like extra sauce)
2 Tbs butter, salted
4 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup chicken broth
juice of 1/2 lemon
1/4 cup parmesan cheese
3 Tbs freshly chopped parsley
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Chicken piccata | asparagus 'noodles'
Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today →
***RECIPE, SERVES 2***
1 large chicken breast
1 large shallot
3-4 garlic cloves
1 lb (453g) bunch asparagus
1 lemon
fresh parsley
capers
flour
olive oil
butter
salt
pepper
chili flakes (very optional)
Peel and roughly chop the shallot and garlic. Trim the woody ends of the asparagus and cut each spear into thin, noodle-like slices. Cut the lemon in half.
Slice the chicken breast so that you get two pieces of half their original thickness. Pound them out so that the head end is about the same thickness as the tail end.
Get all of your other ingredients handy, since you'll need them fast. Get a wide pan heating on medium and coat the bottom with olive oil.
Season the chicken with salt and pepper and toss to coat in a handful of flour. Lay the pieces in the oil and cook until golden on both sides and finished on the inside (I pulled mine at 160ºF/71ºC, and it took me 6 minutes to get there). Be conservative with the heat and don't let anything at the bottom of the pan burn. Pull the chicken out.
Dump in the garlic, shallot and asparagus. Stir constantly and cook for a minute until the garlic and/or fond seem on the verge of burning. Deglaze with water, and turn the heat to high. Stir constantly as you soften the asparagus, and add more water as needed to keep the pan from drying out and burning.
As you cook, add in some drained capers, a pinch of chili flakes, and lemon juice (I used the whole lemon but you might want to start with half). When the asparagus seems just limp and noodly, turn off the heat and wait for the bubbling to almost stop.
Stir in enough butter (and maybe some additional water) to get a sauce as creamy and glossy as you'd like, keeping in mind that you need enough sauce to coat the asparagus and the chicken. Taste for seasoning — you might not need any additional salt, especially if you used salted butter.
Lift the asparagus out of the pan distribute it on your plates, leaving most of the sauce behind in the pan. Tear in some parsley leaves, stir and let them wilt in the heat that's left in the pan/sauce. Place the chicken on the plate and top everything with the sauce.