
The other night I tried a new recipe from Everyday Food. I was worried it would not have much flavor, so at the end I mixed in some soy sauce and ginger-garlic sauce. It was a hit! The only thing I left out was the mushrooms, because....ick. Oh I also only used 1 pound of asparagus. 2 pounds seemed like a lot. But it would be a good way to stretch out the meal for more people. Enjoy!
Ingredients
Serves 4.
* 1 tablespoon olive oil
* 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
* Coarse salt and ground pepper
* 1 pound button mushrooms, trimmed and thinly sliced
* 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
* Cooked noodles or rice (optional)
Directions
1. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
2. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.