As I write this recipe I am “sheltering-in-place” in my home in Los Angeles during the COVID-19 pandemic of 2020. It’s a life changing experience, to be sure with cooking becoming an all new adventure. I no longer rely on recipes to create the perfect meal. I am simply creating meals from staples I piece together from the limited options in my pantry.
My business involves cooking on a regular basis, but I’m surprised to find myself, some days, exhausted by the prospect of cooking yet another meal for two at home. With snacks and mid-morning smoothies I am often preparing up to 5 meals a day.
This recipe is one of those dinners that I tossed in a pot from what was remaining in the fridge and spice rack. It is versatile as heck. I made mine with the remainder of a rotisserie chicken that had already become two meals. (After this dinner the bones and remaining bits of meat on them became a hearty chicken broth.) I’m becoming a regular “Frugal Gourmet”.
Adapt this recipe as you are able. Swap the asparagus for broccoli, the chicken for salmon, the rice vinegar for apple cider vinegar or even some white wine. Experiment a little and enjoy the result.
Maple Ginger Chicken with Asparagus
Ingredients
- 2 chicken breasts cut into 1 inch pieces
- 1 pound asparagus trimmed and cut into 1 inch pieces. Use only the top 2 inches of asparagus
- ¼ cup extra virgin olive oil plus 2 Tbsp for browning chicken
- 1 tsp sesame oil
- 2 Tbsp maple syrup
- 1 Tbsp unseasoned rice vinegar
- 1 tsp sesame seeds
- ⅛ Chinese 5 Spice
- ½ tsp red pepper flakes
- 2 garlic cloves minced
- 1 Tbsp fresh ginger minced
- ½ tsp Kosher salt
- ¼ tsp ground pepper
Instructions
- In a small bowl make a glaze mixing the olive oil, sesame oil, maple syrup, vinegar, garlic cloves, ginger, red pepper flakes and sesame seeds and 5 Spice. Set aside.
- Heat 2 Tbsp olive oil in a skillet until shimmering. Add chicken and cook until no longer pink. Add the asparagus and stir for another 2-3 minutes until the chicken is lightly brown and the asparagus is bright.
- Turn heat down to medium low and pour glaze mixture over the top. Stir together and cook for about 4 minutes until the glaze becomes thicker and slightly sticky.
- Serve over noodles, rice or on its own with a green salad or juicy fruit.