Asian Chicken and Asparagus
When we get Asian food, more often than not it is either chicken or pork. One of the things that we like about this dish is that you can vary the amount of spice to make have a little tang or you can turn up the heat if you want. We chose to keep it on the milder side this time, but if you make extra marinade, you can always make that a little spicier and allow people to choose how much of the sauce to add to their finished dish. Asparagus is in season at the moment, so we chose to pair it with the chicken, but broccoli would work equally well. We also chose to serve it over white rice, but if you prefer brown rice, it will pair nicely as well. We made it for just the two of us, but obviously it is easy enough to increase the size to make it for more people.
Servings 2
Equipment
- Skillet
Ingredients
- 2 Chicken Thighs Preferably deboned
- 8 stalks Asparagus Cut into 1 1/2 inch pieces
- 1/4 cup Potsticker Sauce
- 1/3 cup Low Sodium Soy Sauce
- 1 tbsp Hot Chinese Mustard
- 1 tbsp Chili Paste (Sambal)
- 2 tbsp Vegetable Oil
- 1 package Quick Cooking Rice cooked to the package directions
Instructions
- Combine the potsticker sauce, soy sauce, Chinese mustard, and chili paste
- Marinade the chicken for at least an hour or overnight
- Heat the vegetable oil in a large skillet over medium heat
- Place the chicken in the hot pan, skin-side down
- Sear the chicken for about 10 minutes or until the skin is golden brown
- Turn the heat down to medium-low and turn the chicken over and continue to cook until firm, about 15 minutes
- Remove the chicken and let rest while the asparagus cooks
- Turn the heat back to medium
- Add the asparagus to the same skillet that the chicken was cooked in
- Cook the asparagus until tender, the time will depend on the thickness of the asparagus. Ours were thin, so it only took 4 to 5 minutes
- Cut the chicken into bite size pieces and serve with the asparagus over rice
