This is one of those easy chicken recipes that you will want to make over and over again.
I am SO excited to go to Miami this Thursday for the amazing BlogHer Food Blogger Conference! I get to hang out with a bunch of very talented food bloggers (and friends) and I am finally able to meet people who have simply been friends “online”. This conference is HUGE in my world and I have been looking forward to it for months. I’m flying with sharing a room with my dear friend, Brianne over at Cupcakes and Kale Chips and we have a very busy, fun-filled weekend planned. Awesome, a weekend away from the kids. And New Jersey. And baseball. And cooking! And then… the guilt arrives. As much as I am really, really looking forward to a break, I will miss my little ones at home. And they are really busy, so simply organizing their schedules while I am gone is pretty exhausting. But I am trying to remain in the excited stage and not the guilt stage. Damn guilt.
Ok, let’s talk about this awesome peanuty chicken dish. This is kind of a thai/stir fry dish where I used asparagus instead of snow peas. Asparagus is by far my favorite vegetable (next to spinach) and I love when it’s in season! It’s a HUGE pet peeve of mine when asparagus is overcooked and soggy. I like it when it’s firm, crisp and bright green. This dish is so simple to make, you can make it on a busy weeknight. When you are carting around your three kids to baseball practices, birthday parties and play dates. Who else can feel my pain?
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon peanut or olive oil
- 1½ pounds organic chicken, chopped into 1 inch pieces
- ½ cup natural peanut butter
- 2 tablespoons GMO-FREE low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh grated ginger
- 1 tablespoon fresh lime juice
- ½ cup water, more if needed
- ½ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- 1 bunch of asparagus, chopped into 1 inch pieces, ends trimmed
- 1 cup sliced mushrooms
- In a large skillet, cook onion and garlic over medium heat for 1-2 minutes until softened.
- Add chicken and cook for 5-8 minutes until no longer pink.
- In a large bowl, mix together peanut butter, soy sauce, honey, ginger, lime juice, ½ cup water, cumin and red pepper flakes until combined.
- Add asparagus and mushrooms to skillet and stir well. Cook for a few minutes until asparagus turn bright green.
- Add peanut mixture and mix well. Cook over low heat for 3-4 minutes until chicken and vegetables are thoroughly coated. Serve immediately over quinoa, rice or noodles.
The beauty of this dish is you can eat it as is, over a bed of greens (like spinach) or over quinoa, rice or noodles. It’s so versatile. And incredibly delicious.
I hope you enjoy this! Thanks for stopping by and I’ll be back Sunday from Miami. Hopefully with a tan. 😉