So it's a weeknight, and it's been a long day. You don't really feel like cooking but maybe you pulled out chicken and it's already defrosted so you realize you need to cook it...or maybe you thought of going out but then realized the time spent going out would be about the same as staying home and cooking. It's one of those "flip a coin" kinda nights but you skip the coin and decide on staying in. Here, my friends, is a fast, friendly and YUMMY easy chicken and asparagus stirfry. Healthy, not a long ingredient list and cooks up quick. These are winners when it comes to weeknight dinners!

Ingredients:
3/4-1 lb Boneless Skinless Chicken Thigh (or chicken breast works too!)
1 lb Asparagus
6 Cloves of Garlic, minced
1 Tsp Ginger, minced
1 Tbsp Soy Sauce
1 Tsp Brown Sugar
Salt and Pepper to Taste
Extra Virgin Olive Oil (or sesame oil) for cooking (1.5 Tbsp is what I used)
1. Rinse the asparagus spears and cut off the bottom 2-3" of the stalks (this is the brittle part that often doesn't cook down well), then cut the stalks into 2" piece.
2. Chop the chicken into 1" pieces.
3. Heat oil in a medium sized pan over medium heat, test the heat by placing one small piece of chicken in, if it sizzles it's ready.
4. Add in chicken and a pinch of salt and pepper, then saute until very lightly golden brown. (About 4 min)
5. Add in asparagus and saute for 4 min or until tender.
6. Add in garlic, ginger and give it a quick stir around chicken and asparagus, then add in soy sauce and brown sugar, stir to coat evenly.
7. Add more salt and pepper to taste cooking for another 1-2min, then turn off heat and serve while it's hot!
Goes great served with rice or noodles! :)




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