Lauren Kelly Nutrition

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Asparagus and Chicken in Peanut Sauce

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This is one of those easy chicken recipes that you will want to make over and over again.

Asparagus and Chicken in Peanut Sauce - Lauren Kelly Nutrition

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?

Asparagus and Chicken in Peanut Sauce - Lauren Kelly Nutrition
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Asparagus and Chicken in Peanut Sauce

Servings 4 servings

Ingredients

  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon peanut or olive oil
  • 1 1/2 pounds organic chicken chopped into 1 inch pieces
  • 1/2 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
  • 1/2 cup water more if needed
  • 1/2 teaspoon cumin
  • 1/8 teaspoon red pepper flakes
  • 1 bunch of asparagus chopped into 1 inch pieces, ends trimmed
  • 1 cup sliced mushrooms

Instructions

  1. In a large skillet, cook onion and garlic over medium heat for 1-2 minutes until softened.
  2. Add chicken and cook for 5-8 minutes until no longer pink.
  3. In a large bowl, mix together peanut butter, soy sauce, honey, ginger, lime juice, 1/2 cup water, cumin and red pepper flakes until combined.
  4. Add asparagus and mushrooms to skillet and stir well. Cook for a few minutes until asparagus turn bright green.
  5. 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.

Asparagus and Chicken in Peanut Sauce - Lauren Kelly Nutrition

I hope you enjoy this! Thanks for stopping by and I’ll be back Sunday from Miami.  Hopefully with a tan. 😉

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Comments

  9. First of all I love this recipe. Asparagus is my favourite veggie these days. Can’t wait to try this.

    I am so glad we got to meet in Miami. I had a blast. I had such a hard time finding enough room for all those healthy snacks. Mini-me was thrilled when I opened my suitcase.

    Reply

    • Thank you Kim! I am SO happy we met! Thank goodness I ate almost half of the snacks on the plane so my arm didn’t fall off 😉 My kids were so psyched!!

      Reply

  17. I made this but added 3 serrano peppers to the garlic and onions (I used shallots instead) and a half teaspoon fish sauce to the peanut sauce mixture. Amazing! Thank you for the inspiration!

    Reply

    • I love your additions! That sounds amazing, thanks so much for stopping by and letting me know! Have a great night!

      Reply

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