Chicken in a Hurry: Stir-fried Chicken with Asparagus
Why did the chicken cross the road?
Which came first, the chicken or the egg?
What possessed me to tackle 100 days of cooking, eating and blogging?
I don’t know. I don’t know. And I don’t remember.
I’m almost three-quarters of the way finished, but the pantry supplies are looking paltry, my creativity has flown the coop and some days, I feel like I’m running around with my head cut off. Getting flattened for a few days by the bird flu didn’t help. I’m no spring chicken, you know.
Dan says I should stop with the poultry puns now.
Thing is, some days a girl just needs dinner to be easy and fast, without scratching around for unusual ingredients or combinations. This was one of those days.
I had chicken, I had a bunch of asparagus that needed to be used, and I was in a hurry. Chicken in a Hurry? It works for Chicken on the Run, so why not?
Here’s what we ended up with: a stir fry (which nicely fulfilled the hurry), incorporating chicken and asparagus, a simple sweet-and-salty marinade, and a splash of hot sauce at the end.
Kitchen Castoff Used
Asparagus? (Since I’m too chicken to say I didn’t haven’t one)
This is how we did it
Recipe is based on one from the Gimme Some Oven blog, but I significantly upped the volume of the marinade since the original version was really lacking in sauce. You can adjust depending on your preferences.
- 4 tbsp soy sauce
- 4 tbsp honey
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1/2 red pepper, sliced
- 4 cloves garlic, thinly sliced
- 2 green onions, chopped
- 2 – 4 tsp toasted sesame oil
- Splash of hot sauce, to taste
- 1 tsp toasted sesame seeds. optional
In a bowl big enough to hold the chicken, combine the soy sauce and honey, then add the chicken and stir to coat. Cover and refrigerate until you are ready for it.
Heat oil in a large skillet over medium-high heat. Add the red pepper and asparagus and saute until cooked, about 5 – 8 minutes. (Alternately, saute the peppers as above but cook the asparagus in boiling water for 2 – 3 minutes.) Remove all vegetables from the pan and set aside.
Use a slotted spoon to remove chicken from the marinade, and saute until nearly cooked through (5 – 7 minutes). Add the garlic, scallions and reserved marinade and cook for another few minutes until the chicken is cooked through. Remove from heat and stir in the cooked vegetables and sesame oil and, if desired, a splash of hot sauce.
Sprinkle with sesame seeds and serve over rice.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
Are you enjoying these blog posts? If you are, share the joy and use one of the handy buttons on this page to post a link to Facebook, Twitter or Pinterest. Thanks!