Best Chicken With Carrots And Asparagus Recipes

CHICKEN & ASPARAGUS STIR-FRY

Steps:

• In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
• Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
• Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
• Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
• Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
• Taste for seasoning and add additional salt to taste if needed. Serve over rice.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

CHICKEN AND ASPARAGUS

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.

ONE PAN BALSAMIC CHICKEN AND VEGGIES

Steps:

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
• Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat.
• Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

CHICKEN WITH CARROTS AND ASPARAGUS

Steps:

• Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside.
• Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter.
• Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine.
• Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CREAMY ASPARAGUS CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
• Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CHICKEN/ASPARAGUS PASTA SUPPER

Steps:

• Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside. , Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 minutes. set aside., For sauce, melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper. , Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti.