Asparagus & Chicken Stir-Fry

By Angelika Hanna

Gotta take advantage of the asparagus season! Today I transformed the asparagus into a stir-fry using the wok. To add some protein to the dish, I incorporated chicken. It’s a quick, easy, and delicious recipe for any busy day of the week – and it looks like Spring Season!

Recipe:

Prep Time: 10 min + marinating time in the fridge

Cook Time: 20 min

Total Time: 30 min

Yield: 2 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food

Ingredients:

  • 1 bunch green asparagus, trimmed, cut into bite-sized pieces
  • 5 boneless, skinnless chicken thighs; cut into bite-sized cubes (the same amount of chicken breast works as well)
  • 1 bunch green onions
  • 2 cloves of garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  • 1 tsp dark sesame oil
  • A few pinches of sesame seeds
  • Kosher salt and freshly ground black pepper

Instructions:

  1. In a bowl, combine soy sauce and honey.
  2. Add chicken and toss in sauce mixture.
  3. Set aside in the refrigerator covered with plastic foil to marinate.
  4. Heat olive oil in a wok over medium-high heat.
  5. Add asparagus and saute until cooked ‘al dente’ approx. 8-10 min covered with the lid. Stir occasionally.
  6. Remove asparagus and set aside.
  7. Take chicken out of the refrigerator, remove from marinade and place in the heated wok.
  8. Saute until cooked, approx. 8 min, stirring frequently. Add salt and pepper adapted to your taste.
  9. Add garlic, green onions and saute for 2 min.
  10. Then, add the marinade to the wok.
  11. Reduce heat to low, stir in the asparagus and sesame oil until well combined.
  12. Sprinkle with sesame seeds.

Enjoy!

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5 thoughts on “Asparagus & Chicken Stir-Fry

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