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

Servings: 4 servings
Author: Lauren Kelly

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
  • 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.