As much as I love cooking and creating new things in the kitchen, sometimes I just want something simple that can be thrown together with barely any effort. For those weekday nights where the last thing I want to is to spend an hour or more in the kitchen just to see all that work disappear in 20 minutes or less. When you work nine hour days, your weekday evening hours become very precious, and so, enter this asparagus and chicken stir-fry.
Stir-fries aren’t exactly a revolutionary answer to the problem of limited weeknight time. It’s a pretty tried and true formula of protein + veggie + hot pan. This one I find particularly exciting because it uses a vegetable that’s currently in season, and it includes a mystery ingredient in the sauce that has been missing from many of my stir-fry attempts for years: fish sauce.
Fish sauce will step up your stir-fry, curry, and stew game like you’d never believe. It adds an umami-packed punch to your meals that intensifies the flavors that we love in beef, pork, and chicken and in some vegetables (including asparagus!). A little bit goes a really long way with this stuff, so use sparingly when you first start. These days I add a bit to so many different meals, including bone broths and stews that I make at home.
Asparagus and Chicken Stir Fry
Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
- 1.5 lbs of chicken thighs, cubed
- 2 cloves of garlic, minced
- 1/2 inch of ginger, minced
- 3 green onions, chopped
- 1 jalapeño, minced
- 1 lb of asparagus, sliced thinly
- 1 tbsp avocado oil
- 1.5 tbsp coconut aminos
- 1.5 tbsp honey
- 2 tsp lime juice
- 1 tsp chili garlic sauce
- 1 tsp fish sauce
- 1/4 tsp salt
Heat a skillet on the stovetop and add half of the avocado oil to the pan. Once shimmering and hot, add garlic and ginger and sautê for 30 seconds. Add chicken and cook until brown for 7 to 8 minutes.
While chicken is cooking, make the stir fry sauce. Combine coconut aminos, honey, lime juice, chili garlic sauce, fish sauce, and salt to a small bowl and whisk. Set aside.
Remove the chicken from the skillet and place in a bowl. Add the remainder of the avocado oil and the jalapeño and asparagus. Sautê for 3 to 5 minutes until asparagus is semi-soft. Add chicken back and allow to reheat. Add the green onions and stir fry sauce and allow to cook for 3 to 5 minutes.
Serve with any of the following: radishes, cashews, cilantro, avocado, or hot sauce
This recipe goes great with steamed white rice (if it works for you), but if you’re keeping it low carb, it goes great in lettuce cups if you have some romaine or iceberg lettuce on hand.