Chicken and Asparagus Stir-fry Recipe
The One Dish Chicken and Asparagus Dinner, so easy with a boost of flavor from lemon and pistachios.
Servings: 4
Ingredients
- 1 pound boneless chicken breasts
- 1 tablespoon olive oil
- 1 bundle of asparagus
- 2 shallots chopped
- 2 garlic cloves chopped
- 1 tablespoon parsley
- 1 teaspoon herbs de provence or herbs of your choice
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 tablespoon capers
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/4 cup chopped roasted salted pistachios
Instructions
- Cut chicken into bite sized pieces. You can also slice chicken breasts through middle lengthwise and make small pieces that way.
- Trim asparagus. Using a potato peeler, peel asparagus from about 3/4 from bottom, getting strings off. Cut off 1 inch of bottoms (or woody part). Cut into 2 inch pieces. Set aside.
- Heat oil in pan. Add in shallots until softened.
- Add garlic for about 1 minute.
- Add chicken and turn heat very low so as to not dry or brown.
- Season with salt and pepper.
- Once chicken is cooked add in asparagus, lemon juice, zest, capers, herbs.
- Once asparagus is cooked through, season again with salt and pepper to taste.
- If you are adding in purple potatoes, they should be boiled and peeled first. Cut into quarters and cook until heated through.