Chicken Teriyaki with Asparagus: A Delicious and Healthy Meal

Chicken Teriyaki with Asparagus is a simple yet elegant dish that combines the savory sweetness of teriyaki sauce with the fresh, vibrant flavor of asparagus. This recipe is perfect for a weeknight dinner or a special occasion. It’s relatively quick to prepare, healthy, and incredibly satisfying. This blog post will guide you through each step, offering variations and tips to ensure your Chicken Teriyaki with Asparagus is a culinary success.

## Why This Recipe Works

* **Flavor Harmony:** The umami-rich teriyaki sauce perfectly complements the mild, slightly grassy taste of asparagus. The chicken provides a lean protein source, making this a balanced and nutritious meal.
* **Quick and Easy:** From start to finish, this dish can be on your table in under 30 minutes, making it ideal for busy weeknights.
* **Versatile:** You can easily adapt this recipe to your dietary preferences. Substitute chicken with tofu for a vegetarian option, or use other vegetables like broccoli, bell peppers, or snap peas.
* **Healthy:** Chicken is a great source of lean protein, and asparagus is packed with vitamins and minerals. Using a homemade teriyaki sauce allows you to control the sodium and sugar content.

## Ingredients You’ll Need

* **For the Chicken:**
* 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
* 1 tablespoon olive oil or sesame oil
* 1/4 teaspoon black pepper
* **For the Teriyaki Sauce:**
* 1/2 cup soy sauce (low-sodium preferred)
* 1/4 cup mirin (sweet rice wine)
* 2 tablespoons sake (optional, or substitute with rice vinegar)
* 2 tablespoons brown sugar or honey
* 1 tablespoon cornstarch
* 1 tablespoon grated ginger
* 2 cloves garlic, minced
* 1/4 cup water
* **For the Asparagus:**
* 1 pound asparagus, trimmed
* 1 tablespoon olive oil or sesame oil
* Salt and pepper to taste
* **Optional Garnishes:**
* Sesame seeds
* Chopped green onions
* Red pepper flakes
* Cooked rice or quinoa, for serving

## Equipment You’ll Need

* Large skillet or wok
* Small saucepan (for the sauce)
* Cutting board
* Knife
* Measuring cups and spoons
* Mixing bowl

## Step-by-Step Instructions

### 1. Prepare the Chicken

* **Cut the Chicken:** Pat the chicken pieces dry with paper towels. This helps them brown nicely in the skillet. Cut the chicken into uniform 1-inch pieces to ensure even cooking. Bite-sized pieces are easy to eat with the asparagus and rice.
* **Season the Chicken:** In a bowl, toss the chicken with 1 tablespoon of olive oil and 1/4 teaspoon of black pepper. A little bit of oil ensures the chicken doesn’t stick to the pan and helps with browning. Black pepper adds a simple layer of flavor.

### 2. Make the Teriyaki Sauce

* **Combine Ingredients:** In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar, cornstarch, grated ginger, minced garlic, and water. Ensure the cornstarch is fully dissolved to prevent lumps in the sauce. Using low-sodium soy sauce helps control the saltiness of the dish.
* **Cook the Sauce:** Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened. Stirring prevents the sauce from sticking and burning. The sauce should be thick enough to coat the back of a spoon.
* **Taste and Adjust:** Taste the sauce and adjust the sweetness or saltiness to your liking. Add a little more brown sugar for sweetness or a splash of rice vinegar for acidity. Remember that the sauce will become more concentrated as it cooks.

### 3. Cook the Chicken

* **Sear the Chicken:** Heat a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Overcrowding will steam the chicken instead of searing it. If necessary, cook the chicken in batches. Sear the chicken for 3-4 minutes per side, or until it is cooked through and golden brown.
* **Add Teriyaki Sauce:** Reduce the heat to medium and pour the teriyaki sauce over the chicken. Toss to coat the chicken evenly in the sauce. Make sure all the chicken pieces are coated with the delicious teriyaki glaze.
* **Simmer:** Simmer for 2-3 minutes, or until the sauce has thickened and is glossy. The sauce will further reduce and cling to the chicken, creating a beautiful glaze.
* **Remove from Heat:** Remove the skillet from the heat and set aside.

### 4. Prepare the Asparagus

* **Trim the Asparagus:** Wash the asparagus and snap off the tough ends. The asparagus will naturally break at the point where it becomes tender. Trimming the asparagus ensures that you are only eating the tender, edible parts.
* **Season the Asparagus:** In a bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. A light coating of oil and simple seasonings will enhance the natural flavor of the asparagus.

### 5. Cook the Asparagus (Two Methods)

* **Method 1: Sautéing:**
* Heat a skillet over medium-high heat. Add the asparagus and sauté for 5-7 minutes, or until tender-crisp, stirring occasionally. Sautéing is a quick and easy method for cooking asparagus. Be careful not to overcook the asparagus, as it will become mushy.
* **Method 2: Roasting:**
* Preheat oven to 400°F (200°C). Spread the asparagus in a single layer on a baking sheet. Roast for 8-10 minutes, or until tender-crisp. Roasting brings out the natural sweetness of the asparagus.

### 6. Assemble and Serve

* **Combine:** Add the cooked asparagus to the skillet with the chicken teriyaki. Gently toss to combine. This step allows the asparagus to soak up some of the teriyaki sauce.
* **Serve:** Serve the Chicken Teriyaki with Asparagus over cooked rice or quinoa. Garnish with sesame seeds, chopped green onions, and red pepper flakes (if desired). Serving over rice or quinoa provides a base to soak up the delicious teriyaki sauce.

## Tips for Success

* **Use High-Quality Ingredients:** The quality of your ingredients will significantly impact the flavor of the dish. Use fresh asparagus and good-quality soy sauce.
* **Don’t Overcrowd the Pan:** When searing the chicken, avoid overcrowding the pan. Cook in batches if necessary to ensure the chicken browns properly.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the sweetness and saltiness of the teriyaki sauce to your liking.
* **Don’t Overcook the Asparagus:** Overcooked asparagus can become mushy and unappetizing. Cook it until it is tender-crisp.
* **Make Ahead:** You can prepare the teriyaki sauce ahead of time and store it in the refrigerator for up to 3 days. This will save you time on busy weeknights.
* **Marinate the Chicken:** For a deeper flavor, marinate the chicken in half of the teriyaki sauce for at least 30 minutes before cooking. This will infuse the chicken with the savory-sweet flavors of the sauce.

## Variations

* **Vegetarian:** Substitute the chicken with tofu or tempeh. Press the tofu to remove excess water before cooking to ensure it browns properly.
* **Other Vegetables:** Add other vegetables such as broccoli, bell peppers, or snap peas to the dish. These vegetables can be cooked alongside the asparagus.
* **Spicy:** Add a pinch of red pepper flakes to the teriyaki sauce for a spicy kick. You can also use a chili garlic sauce for added flavor and heat.
* **Pineapple:** Add chunks of pineapple to the skillet along with the asparagus for a tropical twist. The sweetness of the pineapple complements the teriyaki sauce.
* **Honey Garlic:** Substitute the brown sugar in the teriyaki sauce with honey for a slightly different flavor profile. Add an extra clove of garlic for a more pronounced garlic flavor.

## Serving Suggestions

* **Rice:** Serve the Chicken Teriyaki with Asparagus over steamed white rice, brown rice, or jasmine rice.
* **Quinoa:** For a healthier option, serve over quinoa.
* **Noodles:** Serve over soba noodles or udon noodles.
* **Salad:** Serve as a topping for a fresh green salad.
* **Stir-Fry:** Combine with other stir-fried vegetables for a complete meal.

## Storage Instructions

* **Refrigerate:** Store leftovers in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in a skillet over medium heat or in the microwave until heated through. The sauce may thicken upon reheating, so you may need to add a splash of water.
* **Freezing:** While not ideal due to the texture of the asparagus, you can freeze the Chicken Teriyaki (without the asparagus) in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* **Serving Size:** 1 cup
* **Calories:** 350-400
* **Protein:** 30-35g
* **Carbohydrates:** 30-35g
* **Fat:** 10-15g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients and cooking methods used.*

## Conclusion

Chicken Teriyaki with Asparagus is a delightful and easy-to-make dish that is perfect for any occasion. With its balanced flavors and nutritional benefits, it’s a meal you can feel good about serving your family and friends. Experiment with the variations and tips provided to create your own unique version of this classic dish. Enjoy!