Asparagus and Chicken in Peanut Sauce
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.
Servings: 4 servings
Calories: 368kcal
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.
Notes
To store: Place in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 368kcal | Carbohydrates: 16g | Protein: 45g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 710mg | Potassium: 930mg | Fiber: 2g | Sugar: 13g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg