It has been a few years and another child since I’ve updated this blog. In this time, our lives have gotten busier. My son has started and finished Montessori and is starting Kindergarten at a public school this fall. My daughter is a week away from being 2 years old and I am one of those people who has settled into a lock-down routine and is thoroughly enjoying my summer evenings. There is no need to rush off to swimming and ice skating classes. That said, I have never relied on fast cooking meals as much as I have lately, so here is an Asparagus Soy Chicken dinner. This recipe is a variation on the Asian style soy chicken you might find at a restaurant. My husband and kids ate it over noodles but I ate it with quinoa and I really enjoyed it that way.
Asian chicken with Asparagus
1 lb chicken breast, cut into large cubes
1 bunch asparagus, cleaned and cut into 2” pieces.
1 yellow pepper, cut into large pieces
1 onion, cut into large pieces
1tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp vegetable oil
For the sauce
1 tbsp cornstarch
1/2 cup water
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp pepper
1 tsp chopped garlic
1 tsp ginger paste
Clean and cut the chicken and marinate with the 1 tbsp soy sauce and hoisin sauce. Set aside. Mix the sauce ingredients in a bowl and set aside.
Cut the onion and peppers. In a wok, or a deep frying pan, heat 1/2 tbsp sesame oil and 1/2 tbsp vegetable oil. Once hot, add in the onions and peppers and cook, stirring frequently, till the onion is translucent. Remove the onions and peppers, in the same wok add the remaining oil, add in the chicken and cook on high heat so that it browns on all sides. Toss in the asparagus and cook for 2-3 minutes. Turn the stove down to medium low, then add back the onions and peppers and the sauce and mix well. Cook, stirring frequently, until the sauce thickens and coats the chicken. Add salt and pepper to taste. Serve over hot rice or noodles.
