CHICKEN & ASPARAGUS STIR-FRY
This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!
Provided by Sarah
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CURRY CHICKEN WITH ASPARAGUS
I love the flavors that a good curry brings. It is a good dish to make when you have a little bit of this and a little bit of that to make a complete meal and have enough to bring to lunch the next day.
Provided by Kathy Williams
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a heavy pan or skillet cook bacon to render fat. Add chicken pieces, salt, pepper and brown on all sides. Remove and set aside.
- 2. In the same pan, add onion, bell pepper, and asparagus, and cook until softened. Moving the vegetables aside add tomatoe paste and garlic and cook for 1-2 minutes, stir in the curry powder and ginger and cook a minute more. Add chicken and stir all together.
- 3. Stir in chicken broth and lower heat, cover and simmer for about 5 minutes or until chicken is done. Stir in coconut milk and simmer a few minutes more. Serve over Jasmine rice. I like to put the curry sauce on the bottom then the rice and top with meat and vegetables and then more sauce.
SAUCY CHICKEN AND ASPARAGUS
You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
CURRIED CHICKEN WITH ASPARAGUS
A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN AND ASPARAGUS CREPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CHICKEN AND ASPARAGUS CREPES
The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.
Nutrition Facts :
CHICKEN AND ASPARAGUS FETTUCCINE
This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.
Provided by STEPHNDON
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
- In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
- Pour sauce over pasta and asparagus, and toss to coat.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g
CHICKEN ASPARAGUS CASSEROLE
I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.
Provided by Elmotoo
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Saute chicken; season with pepper.
- Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
- Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
- Serve!
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