CHICKEN TERIYAKI WITH ASPARAGUS
This is delicious! Teriyaki chicken with steamed asparagus and Swiss cheese will please your whole family!
Provided by Cindy M
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 1h45m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
- Preheat oven to 375 degrees F (190 degrees C).
- Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
- Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
- Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 12.8 g, Cholesterol 93.3 mg, Fat 10.8 g, Fiber 1.4 g, Protein 36.8 g, SaturatedFat 5.9 g, Sodium 2184.8 mg, Sugar 9.3 g
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.
TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS
In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.
Provided by Ali Slagle
Categories dinner, quick, weekday, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
CHICKEN AND ASPARAGUS TERIYAKI STIR FRY RECIPE
Provided by PineyCook
Number Of Ingredients 10
Steps:
- Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside. Lightly season the chicken with salt. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. Add the garlic and cook until golden, about 1 minute. Set aside on a dish. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly
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
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
TERIYAKI CHICKEN WITH ASPARAGUS
A different and satisfying stir-fry. For a vegetarian option, omit chicken. Great recipe to use up left-over chicken.
Provided by Backwoods Foodie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet until hot.
- Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
- Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
- Combine cornstarch, teriyaki and chicken broth.
- Stir mixture into sauté mix and cook until thickened.
- Serve hot.
STIR-FRIED CHICKEN WITH ASPARAGUS
The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
- Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY
Make and share this Chili Chicken Stir-fry With Asparagus and Bok Choy recipe from Food.com.
Provided by PetsRus
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first eight ingredients in a glass bowl, add the chicken, mix.
- Cover and refrigerate for several hours or overnight.
- Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
- Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
- Now drain the chicken from the marinade, reserve the marinade.
- Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
- Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
- Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this wont be long).
- Transfer to a serving dish and sprinkle on the green onions .
Nutrition Facts : Calories 400.8, Fat 14.5, SaturatedFat 3.1, Cholesterol 141.8, Sodium 880.7, Carbohydrate 29.8, Fiber 5, Sugar 17.8, Protein 40.3
TERIYAKI ASPARAGUS
Asparagus w/ almonds....yum! You can serve this warm or cold. I prefer warm. For extra flavor, lightly toast the almonds. If asparagus is out of season, you could use frozen.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam/cook asparagus until tender-crisp.
- Meanwhile, stir together almonds, olive oil, cider vinegar, teriyaki sauce, sugar, ginger, and pepper.
- Pour over the cooked asparagus and toss to coat well.
- Serve right away or chill for 1-2 hours and serve cold.
Nutrition Facts : Calories 154.7, Fat 10.5, SaturatedFat 1.1, Sodium 361.5, Carbohydrate 12.1, Fiber 3.9, Sugar 6.5, Protein 6.2
CHILI CHICKEN WITH ASPARAGUS
Make and share this Chili Chicken With Asparagus recipe from Food.com.
Provided by kelly in TO
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
- Heat a wok over high heat until hot. Add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat with 2 teaspoons peanut oil and remaining chicken.
- Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute or until heated through. Add bok choy leaves. Stir-fry for 15 seconds or until leaves wilted. Serve.
Nutrition Facts : Calories 855.9, Fat 23.1, SaturatedFat 5.6, Cholesterol 96, Sodium 1031.7, Carbohydrate 118.3, Fiber 7.2, Sugar 3.9, Protein 42.1
ASPARAGUS CHICKEN STIR-FRY
Make and share this Asparagus Chicken Stir-Fry recipe from Food.com.
Provided by Shawnee TX
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
- In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
- Heat wok or large skillet over medium high heat.
- When hot, add 2 tablespoons of oil.
- Stir fry asparagus for approximately 2 minutes.
- Remove from the wok and keep warm.
- Heat wok to high heat.
- Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
- Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
- Serve over the hot rice.
ASPARAGUS BEEF TERIYAKI
This simple, savory creation is made in the time it takes to steam a pot of rice. About 20 minutes and-boom!-you're dishing dinner. -Kari Shifflett, Lake Mills, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.
Nutrition Facts : Calories 444 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1266mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
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