Crispy Chicken Stir Fry with Blistered Green Beans

Crispy Chicken Stir Fry with Blistered Green Beans


2.5 bunch of asparagus

125ml low-sodium chicken broth

4 boneless cut into bite-sized chunks

minced parsley

olive oil

1.25 teaspoon Italian seasoning

3 teaspoons minced garlic

Crushed red chili pepper flakes (optional )

Juice of .0.5 lemon

Slices of lemon

For the chicken seasoning:


fresh cracked black pepper

2.5 teaspoons onion powder


1. Slice chicken breasts into bite-sized chunks and season with

 pepper, salt, and onion powder. Let sit in a shallow plate while you

prepare the asparagus.

2. Wash and trim the ends of the asparagus, then blanch them in
boiling water for 3 minutes then soak in ice water to stop cooking.

This way they will cook faster and evenly in the skillet. You can skip

this step if you have very thin asparagus. Drain and set aside.

3. Heat half butter and olive oil  over medium-low heat. Gently stir-fry

the chicken pieces on all sides until golden brown. Lower the heat,

add 1 teaspoon minced garlic and Italian seasoning and stir and cook

with chicken until fragrant. Remove the chicken bites from the skillet .

You might have to work in batches to avoid crowding the pan and

have steamed chicken instead of browned.

4. Add minced garlic then deglaze with chicken broth . Bring to a

simmer and allow to reduce to half the volume. Add remaining butter,

lemon juice, hot sauce, parsley. Give a quick stir to combine.

5. Add the blanched asparagus and toss for 2 minutes to cook it up.

Add the chicken bites back to the pan and stir for another minute to

reheat. Garnish with more parsley, crushed chili pepper, and lemon

slices and serve the chicken bites and asparagus immediately.