Asparagus Chicken in Peanut Sauce is so simple to make and delicious. Fresh asparagus and sliced chicken breast in a wonderfully delicious, light peanut sauce.
This Asparagus Chicken in Peanut Sauce is one of those easy, delicious chicken recipes that you will want to make over and over again.
We can never have too many chicken recipes. Chicken is our favorite and I am always looking for new recipes to try.
If you are looking for more chicken recipes, you will love this Pesto Spinach Stuffed Chicken, Instant Pot Chicken Tacos, Chicken Stir Fry and One Dish Salsa Pasta Chicken Bake.
These would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make This Asparagus Chicken in Peanut Sauce
This awesome peanuty chicken dish is the 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.
And brown.
Don't people know that there is no vegetable that is supposed to be brown? And limp?
This asparagus chicken 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.
Recipe Tips
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.
My husband actually wrapped this up in tortillas which seemed a little strange for me but he loved it.
Related Recipes
Slow Cooker Thai Chicken Curried Soup from Lauren Kelly Nutrition
Sweet and Spicy Chicken from Creme de la Crumb
Low Carb Thai Salmon Bowls from Lauren Kelly Nutrition
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Asparagus and Chicken in Peanut Sauce
Ingredients
- 1 small red onion chopped
- 2 cloves garlic minced
- 1 tablespoon peanut or olive oil
- 1 ½ 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
Instructions
- 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.
Emma
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!
lauren.kelly
I love your additions! That sounds amazing, thanks so much for stopping by and letting me know! Have a great night!
Melanie+|+Melanie+Makes
You can never go wrong with peanut sauce and this dish proves just that!