As I went through the produce at the green grocer the other day, I saw asparagus, WHAT? Already? It seems a little early, but I’ll take it, I mean buy it.
Chinese-style Chicken and Asparagus
3 boneless-skinless Chicken thighs, cut into bite size pieces (or breast meat if you prefer)
An equal amount of Asparagus, cut into large bite size pieces
Garlic, sliced, as much or as little as you like
1 Tbsp. fresh Ginger, finely grated
2 Tbsp. Low-sodium Soy Sauce
2 Tbsp. Low-sodium chicken broth
1 Tbsp. Mirin
1 tsp Sesame Oil
1 tsp Corn Starch
1-2 stalks Green Onion, sliced
Heat a large skillet with just enough oil to coat the bottom of the pan; sauté the chicken until just done. Add the asparagus with just a little water into the pan. Cover and allow the veg to steam until crisp tender. Add in the garlic and ginger; cook for 30 seconds. In a small dish, mix together all of the liquids and whisk in the corn starch. Pour the mixture over the chicken & veg, once it comes to a bubble, add the green onions, reserving some of the onions to top your dish. Once the sauce has thickened to your liking, serve over steamed rice or noodles.
This recipe serves two very hunger adults.
This recipe can be adapted to any meat you prefer, as well as veggie. If the snow peas look good that day at the market, go for it.
Remember that a recipe is just someone else’s idea, you take it and run with it.