The Pioneer Woman Tasty Kitchen
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Chicken & Asparagus Stir-Fry

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Level: Easy

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Description

This chicken and asparagus stir-fry, served with rice or quinoa, is a quick, healthy and gluten-free meal.

Ingredients

  • 1-½ pound Boneless, Skinless Chicken Breasts
  • 1 bunch Asparagus, Tough Ends Removed
  • 2 cloves Garlic, Minced
  • 1 teaspoon Fresh Ginger, Minced
  • ½ bunches Green Onions, Sliced
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Honey
  • 1 teaspoon Sriracha
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Sesame Seed (optional, For Garnish)

Preparation

1. Before you start cooking cut the chicken and asparagus into bite-sized pieces and prep the garlic, ginger and green onions.

2. In a medium-sized bowl mix the soy sauce, honey and Sriracha. Add the chicken to the bowl and stir until the chicken is coated with the sauce.

3. In a large skillet, heat the sesame oil over medium-high heat. When the oil is hot add the asparagus to the pan. Cook for about 5 minutes (or until the asparagus reaches the desired level of tenderness), stirring frequently so that the asparagus does not burn. Remove cooked asparagus from the pan and set aside.

4. Add the chicken into the same skillet, along with any sauce left in the bottom of the bowl. Cook the chicken for 3-4 minutes on each side, or until it is cooked through.

5. Push the chicken off to one side of the skillet. Put the garlic, ginger, and green onions in the empty space in the skillet and stir it around a bit so that everything gets coated with the sauce, then stir it into the chicken.

6. Stir the asparagus into the skillet again, and cook just a minute or two more, until the asparagus has heated up.

7. Garnish with sesame seeds, if desired. I serve this with rice or quinoa.

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