18 Mar Let’s cook: Chicken recipe with asparagus and mushrooms
Well, this is not another Pinterest popular recipe, but it’s pretty popular at our place. I really like trying new ways to cook chicken because that’s one of the things we eat the most here, and I don’t want to feel like I’m eating the same thing over and over again. Also, since G doesn’t really like salad (or vegetables in general), I’m always trying to find new ways to hide them into the food so we can both eat more greens and be happy about it. And no, G is not my son, he’s my boyfriend
but he still doesn’t like vegetables.
Anyway, one day I was checking what I had on hand and saw some asparagus and mushrooms in our fridge, chopped them and the chicken into little pieces, and the rest was just getting inspired with ingredients on my pantry with this chicken recipe as the end result. I’m sure there are many other greens and vegetables you could add to this, so if you do try something different let me know in the comment section!
Now, let’s cook!
- 1,5 lb chicken breast or chicken tenderloins.
- 2 garlic gloves, or just 1 tbsp of minced garlic (sometimes I buy this because it saves me lots of time)
- 1 big onion, chopped (this translates into around 1/2-3/4 cup, maybe more depending on the size of the onion)
- 1 1/2 cup mushrooms (I looooove mushrooms so I try to use as much as I can fit into the pan)
- 3/4 cup chopped asparagus
- 3 tbsp honey
- 1/4 cup soy sauce
- salt and pepper
- I first start by sautéing the onion with the minced garlic for 2 minutes. Don’t worry about it cooking completely for now, we’re just getting started.
- Add the mushrooms and asparagus to the pan for 3 more minutes, and then add 2 tbsp of honey, keep the last one for when you add the chicken.
- Finally, when you see the onion is starting to cook a little more (losing its white color), add the chicken. All of it!
- Time on this step depends on if you cut it into stripes, little pieces or if you’re using chicken breasts as a whole, but once the chicken is almost ready you can add the soy sauce and the remaining honey.
- Since we didn’t use too much soy sauce or honey, some of it will eventually evaporate, just don’t let it dry. That’s it! You’re done 🙂
I really like to serve it over basmati rice, but Jasmin rice, brown rice or even regular rice will work just fine. And if you’re feeling adventurous and decide to try something else, let me know in the comment section! I might give it a go next time.
I also like to add some sesame seeds on top but that’s just to make it look even prettier. This last step is completely optional.
One of the things I like the most about this recipe is being able to adjust how much honey or soy sauce you’ll need to add depending on how sweet you want the dish to be. G isn’t really into sweet dishes so I don’t add that much honey to this, and if you feel like this is still too sweet for you, you can always add more soy sauce.
Another thing that I like is that with this recipe I get enough chicken for 4-5 people, and since there’s only two of us here, that means I get to save some of it and reheat it later in the week. Isn’t it great when you prepare some food ahead and then you don’t have to cook on Fridays? Please tell me I’m not alone on this one!
That’s it for today! I really hope you enjoyed this super simple recipe, I know we do. And if you do decide to give it a go, send me your pictures over Instagram (@michellelovestoeat), Twitter (@mlovestoeat) or just leave me a comment! I’d love to hear your feedback.
P.S: make sure to follow me on Instagram because on Monday (March, 20th) it’s my birthday and we’ll be going to Disney Hollywood Studios (don’t judge me), and I’ll make sure to share some cool things with you on my Instagram stories!! I’m so excited for this!!