Happy Monday! You know what the best way to start your Monday off is? With our Chicken and Asparagus Stir Fry Bowl. This is the perfect meal after a weekend of fun, and questionable food choices. This bowl is packed full of flavors and will keep you going for hours!
Sriracha, agave, and soy give this bowl an extra punch of flavor that really makes in unique and special. Give this tasty bowl a try and let us know what you think here or using the hashtag #twoyoungladies
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Agave
- 2 Tablespoons Sriracha
- 1 Teaspoon Crushed Red Peppers
- 2 Boneless, Skinless Chicken Breasts
- 2 Tablespoons Olive Oil,
- 1 Bunch Asparagus (Trimmed and Cut to bite sized pieces)
- 4 Teaspoons Garlic (Finely chopped)
- 1 Teaspoon Toasted Sesame Oil
How beautiful is this asparagus? We love asparagus!
In a small bowl, mix the soy sauce, agave, sriracha, and red pepper flakes.
Cut the chicken into bite sized pieces, and place in a large bowl or ziplock bag.
Cover the chicken with about half of the soy mixture. Reserve the rest. Cover the chicken and sit in the fridge for at least thirty minutes (the longer the better) for the flavors to meld.
Twenty minutes before you plan on cooking dinner, remove the chicken from the fridge.
In a large skillet, heat 1 tablespoon of the olive oil over a medium high heat. Saute the asparagus and saute until just under done, you don’t want to over cook them. Remove the asparagus from pan. About two to three minutes.
Add the remaining oil, and cook the chicken pieces until almost cooked completely through, which is about five minutes.
Add the chopped garlic, and saute for about 60 seconds. Add the asparagus back into the pan, and the reserved marinade. Cook for another two minutes and just before you take it off the heat, add the 1 tablespoon of toasted sesame oil.
Serve immediately over rice and top with toasted sesame seeds.