I will never be a fan of the combination of chicken and peanuts. Ever. I've never thought they tasted good together, I don't know why I feel that way but I'm certain that I can't change. I've been making this recipe a lot recently, though, because a certain someone has told me it's among the best things that have come out of our kitchen.
- 1/2 of a small red onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil (or peanut oil, if you have it)
- 2 pounds boneless chicken breast, chopped into 1 inch pieces
- 1/2 cup natural peanut butter
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh grated ginger
- 1 tablespoon fresh lime juice
- 1/2 cup water, more if you like less chunky sauces
- 1/2 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 1 bunch of asparagus, chopped into 1 inch pieces, ends trimmed
- In a large skillet, cook the onion and garlic over medium heat for 1-2 minutes until softened.
- Add chicken and cook until no longer pink.
- In a blender, mix together peanut butter, soy sauce, honey, ginger, lime juice, 1/2 cup water, cumin and red pepper flakes until combined.
- Add asparagus to the skillet and stir well. Cook for a few minutes until asparagus turn bright green.
- Add the peanut mixture and mix well. Cook over low heat for 3-4 minutes until chicken and vegetables are thoroughly coated. Serve immediately over quinoa, rice, noodles or alongside some corn.
The recipe has been adapted slightly from Lauren Kelly Nutrition.