This dish is filled with flavors that will have your saying “yum, yum, yum” with each bite! Very easy and quick to make. Leftovers are so delicious the next day as they have sat marinating overnight.
Indian Inspired Chicken and Asparagus Stir-Fry
1.5 tsp. cumin seeds or 1 tsp cumin powder
1.5 tsp. fennel seeds or 1 tsp fennel powder
3-4 garlic cloves
1 medium onion, chopped
1 Tbsp. fresh ginger, minced
1 lb. chicken tenders, cut in bite size pieces
1/4 cup chopped cilantro
1/2 tsp salt
2 Tbsp. olive oil or coconut oil
1 bunch of asparagus, cut in 1/2 inches pieces
3/4 cup coconut milk, unsweetened
1/4 cup cilantro, chopped
Brown rice or Quinoa
If using cumin and fennel seeds, toast them in a skillet on the stove until they start to brown. This will enhance and release their flavor. Remove from stove and grind up together. If using the powders, combine and move onto to the next step.
In a bowl, toss the cut up chicken with half of the spice mixture and 1/4 tsp of salt. Heat up 1 Tbsp. oil and cook the chicken on med-high heat and until done, about 3-5 minutes. Remove chicken and place on a plate. In the same pan, heat 1 Tbsp oil and add the asparagus and remaining spice mixture and 1/4 tsp salt. Stir and cook for about 2-3 minutes. Add in the coconut milk and simmer for about 2 more minutes. Add the chicken back into the pan and cook until asparagus is tender but crispy. Serve with brown rice/ quinoa and top with cilantro.