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Chicken and Asparagus Stir-fryMy dad recently had his gallbladder and several inches of his small intestine removed, so needless to say, he has been careful of what he eats until he is fairly healed up.  I’ve been trying to make meals that are still delicious yet aren’t too jam packed with distinct flavors/spice.  I marinated the meat for several hours and it helped keep the chicken flavorful.  This meal went over very well with everyone, including my dad!  It was very easy and is worth making again sometime.

Chicken and Asparagus Stir-Fry

(original recipe)

What you’ll need:

  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
  • 1 Tbsp. olive oil
  • 1 bunch asparagus, cut into bite-sized pieces
  • 4 cloves garlic, thinly sliced
  • 2 scallions, chopped
  • 2 tsp. toasted sesame oil
  • (optional) 1 tsp. toasted sesame seeds

What to do:

  • In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready (or prepare the night before/in the morning).
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
  • Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil.
  • Serve immediately with rice, garnished with toasted sesame seeds if desired.

 

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