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.

Ingredients

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

Instructions

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.