30 Minute Asparagus Chicken Skillet
Serves: 3 to 4 servings (depending on how hungry you are)
  • Sauce:
  • 3 tablespoons soy sauce
  • 3 tablespoons Hoisin sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon orange zest
  • Skillet:
  • 1-2 tablespoons olive oil
  • 12-16 ounces chicken breast, sliced into bite-size pieces (ground chicken breast can be substituted)
  • 1 pound asparagus, ends trimmed then cut into 1-2 inch pieces (see note for trimming asparagus)
  • Kosher salt
  • Fresh ground black pepper
  • 1 tablespoon sliced or chopped ginger
  • 1 cup sliced celery (about 3 stalks)
  • ⅓ cup unsalted or salted peanuts
  • ½ cup roughly chopped cilantro leaves
  1. For the sauce, whisk together soy sauce, hoisin sauce, sesame oil and orange zest.
  2. For the skillet, heat oil over medium heat in a large skillet or wok. Add chicken spreading around in a single layer covering as much of the pan as possible. Sprinkle with salt and pepper to taste and cook several minutes to get good browning before stirring. Add ginger and stir and cook with chicken a few minutes until chicken is cooked through. Add asparagus and cook and stir until just "crisp-tender" about 3-4 minutes. Add celery and cook and stir just to soften 1 to 2 minutes. Add sauce and stir to coat all ingredients and cook 1 to 2 minutes. Add peanuts and cilantro and stir to evenly mix. Taste and season with additional salt and pepper, if needed.
To trim asparagus: I prefer to hold one stalk and bend it until it naturally breaks as this is the place where tough meets tender. Then line all the other stalks up and trim them to this same place with a knife.
Recipe by A Year at the Table at http://ayearatthetable.com/30-minute-asparagus-chicken-skillet/