Soy Garlic Butter Chicken With Asparagus Recipes

CHICKEN AND ASPARAGUS

Chicken and Asparagus image

With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves
24 fresh asparagus spears, trimmed
1/3 cup Italian salad dressing
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons sesame seeds
Hot cooked white and wild rice blend, optional

Steps:

Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN WITH MANGO AND ASPARAGUS

Chicken with Mango and Asparagus image

Make and share this Chicken with Mango and Asparagus recipe from Food.com.

Provided by TishT

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size cubes
1 large egg white, lightly beaten
1 tablespoon cornstarch
2 1/2 tablespoons vodka
1/2 tablespoon canola oil
1/2 cup dry white wine
1 tablespoon low sodium soy sauce
1/2 cup low sodium chicken broth
vegetable oil cooking spray
3 scallions, white part and 2 inches green,cut into 1 inch pieces
1 clove garlic, minced
2 inches fresh ginger, peeled and julienned
1/2 red bell pepper, 3 oz seeded and julienned
6 ounces thin asparagus, cut into 2 inch pieces
1 small ripe mango, 4 oz peeled and cut into chunks

Steps:

Place the cubed chicken in a bowl.
Add the egg white, cornstarch, vodka, and canola oil.
Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
Combine the white wine, soy sauce and chicken stock in a pitcher.
Heat a large non stick skillet and spray it with cooking oil.
Add the marinated chicken and cook over high heat until lightly browned.
Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
Slowly stir in the liquid and bring to a boil so that the sauce thickens.
Lower the heat and stir in the mango.
Cook until heated through.
Good served over basmati rice.

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