Friday, March 2, 2012

Dukan Asparagus Chicken

Asparagus Chicken
NOTE: This is a scheduled post...we have friends in town and are going to be out and about for a week!

Another one of our favorite blogs is Closet Cooking's blog.  Kevin Lynch is the owner and he cooks everything from Canadian favorites, Hispanic favorites, Cajun favorites and Asian favorites.  We've spent quite a bit of time going through his older recipes and are now signed up for email alerts from his blog.

We've made a couple Chinese recipes from Closet Cooking's blog and have enjoyed it each time.  It's tasty, not too salty, easily Dukan'd and easy to make.  Last night we tried his Asparagus and Chicken recipe minus the cashews and we both loved it!  We used non-stick spray instead of oil to cook with but we may try this with a little bit of olive oil next time.  We also used just a splash of sesame oil but you can skip the sesame oil if you want.

This recipe would be great with quite a few different veggies - string beans, broccoli, mushrooms, etc.

Serves 2-4 (if you don't eat rice, probably only 2)
Prep Time: 10 minutes (but if you're removing fat from your chicken, add another 10-20 minutes), marinading time - 15 minutes
Cook Time: 6-10 minutes

1 lb. chicken thighs or tenderloins, boneless, skinless, fat removed, cut into bite sized pieces
1 lb. fresh asparagus spears, cleaned, trimmed and cut into bit sized pieces
splash of sesame oil (optional)

Marinade ingredients:
1 t. garlic, minced
1 t. ginger, grated
1 T. soy sauce, low sodium
1 T. Chinese cooking wine or dry sherry
1 t. cornstarch

Sauce ingredients:
1 t. garlic, minced
1 t. ginger, grated
1/4 t. red pepper flakes (we'll probably use 1/2 t. next time)
1/2 c. chicken broth
1/2 T. cornstarch
1 T. soy sauce

Mix your marinade ingredients and marinate chicken for 15 minutes at room temperature.  Clean and cut your asparagus.  Heat wok over high heat, spray with some non-stick spray, stir fry chicken until just cooked (approximately 3 minutes).  Set chicken aside.  Lower heat to medium high, spray pan again with non-stick spray and add asparagus with the garlic, ginger and red pepper flakes.  Saute for approximately 3 minutes (your asparagus will be nice and crunchy...let it cook longer if you don't like crunchy asparagus).  Mix cornstarch and chicken broth from sauce ingredients together and add to pan with the soy sauce.  Simmer for a few minutes until the sauce thickens.  Remove from heat and add a splash of sesame oil.  Mix well and serve.

We had ours over jasmine brown rice.

Enjoy..we sure did!


  1. Tried this with pork... DELICIOUS! For some reason your pictures always look WAY better than mine... LOL

    1. Saw yours on your blog, looks great with all the veggies! It's the camera, we can't take credit for the pics hee hee. You're using your iPad for your photos, correct? We're use a Sony DSLR with a fancy night shot's like the DSLR for people like me who don't understand all the settings on the camera :-)

      Here's Flamidwyfe's version of this recipe...yummy!