Chicken and Asparagus Stir Fry

TGIF!!  Am I right, or am I right?  And if you live anywhere near the Pacific Northwest, you know it’s been a nice week, and it is time to finally take advantage of it!  Tonight my husband and I are planning to take our pup (well, 13 year old man) to the dog beach nearby.  I used to take him there all the time (before I moved out of state) but have not taken him there since I’ve returned, and I’m not sure if my husband’s ever been there.  I hope that everyone reading this has fun weekend plans, also!
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The above picture is what dinner at my mom’s looked like a few weeks ago.  Hot dogs, Kraft macaroni, and kale and spinach salad: YUM!
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The chicken and asparagus green bean stir fry from Gimme Some Oven that I’m sharing with you today is a definite win.  First of all, it is hard to go wrong when making something from Gimme Some Oven’s blog!  Second of all, it’s simple, light, and tasty.  I used green beans instead of asparagus, since the asparagus at the store looked nasty and shriveled, and I prefer green beans anyway.  In fact, I haven’t used fresh green beans in months, so it was nice to include!  I’m also pretty sure that I added extra soy sauce during the cooking process, because I felt like it was lacking a little bit.
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I did not include sesame seeds, which I was pretty bummed about.  I ran out of sesame seeds a month or so ago, and have not been able to bring myself to pay freaking $5 for a small jar.  In upstate New York, a decent-sized jar was only $2!  That brings me to a gripe that I have with the Northwest (or my city in general – I’m not sure), spices in general cost SO MUCH MORE here than they do in upstate New York.  Spices such as smoked paprika, garlic powder, cumin, etc. cost $1-3 per bottle in New York…here, even the smallest ones are $3-6!  Maybe I should start having my friends in NY mail me spices. 😉 😉
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Chicken and Asparagus Stir Fry

serves 2

Ingredients:
-1tbsp low sodium soy sauce
-1tbsp honey
-2 boneless, skinless chicken breast halves, cut into bite-sized pieces
-1tbsp olive oil
-1 bunch asparagus (or green beans, in my case), cut into bite-sized pieces
-4 cloves garlic, thinly sliced
-2 scallions, chopped (I usually use more)
-2tsp toasted sesame oil
-1tsp toasted sesame seeds

Directions:
-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 (I like to marinate as long as possible).
-Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus 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. Mix the asparagus back in, then remove from heat and stir in sesame oil.
-Serve immediately with rice, garnished with toasted sesame seeds if desired.

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