Stir-Fried Asparagus & Chicken with Toasted Cumin & Fennel Seeds
Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.
Yield
4 servingsPrep
15 minCook
18 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cumin seeds
|
|
| 2 | teaspoons |
fennel seeds
|
|
| 16 | ounces |
chicken tenders
cut into bite-size chunks, 1 pound |
|
| 1 | x |
salt
to taste |
*
|
| 1 ½ | tablespoons |
olive oil
divided, or other vegetable oil |
|
| 1 | large |
onions
chopped |
|
| 5 | cloves |
garlic
or to taste, finely chopped |
|
| 1 | each |
hot chili peppers
or to taste, freshly and finely chopped |
*
|
| 1 | tablespoon |
ginger
freshly and finely chopped |
|
| 1 ½ | pounds |
asparagus
about 1 1/2 bunches, trimmed, cut into 1-inch pieces |
|
| ½ | cup |
coconut milk
|
|
| ⅔ | cup |
cilantro
freshly and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cumin seeds
|
|
| 1E+1 | ml |
fennel seeds
|
|
| 462.4 | ml/g |
chicken tenders
cut into bite-size chunks, 1 pound |
|
| 1 | x |
salt
to taste |
*
|
| 23 | ml |
olive oil
divided, or other vegetable oil |
|
| 1 | large |
onions
chopped |
|
| 5 | cloves |
garlic
or to taste, finely chopped |
|
| 1 | each |
hot chili peppers
or to taste, freshly and finely chopped |
*
|
| 15 | ml |
ginger
freshly and finely chopped |
|
| 680.4 | g |
asparagus
about 1 1/2 bunches, trimmed, cut into 1-inch pieces |
|
| 118 | ml |
coconut milk
|
|
| 158 | ml |
cilantro
freshly and coarsely chopped |
|
Directions
Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and startting to brown, 3 to 4 minutes.
In a coffee grinder, or with a mortar ad pestle, finely grind the toasted spices.
Add chicken pieces, 1½ teaspoons of the spice mixture and ¼ teaspoon salt in a large bowl, and toss until well coated and mixed.
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.
Stir in the chicken and cook, stirring very often, until browned, about 4 minutes.
Transfer onto a plate.
Reduce heat to medium and swirl in the remaining ½ tablespoon oil along with the onion, garlic, chili and ginger.
Cook and stir frequently until softened, about 3 minutes.
Stir in the asparagus, sprinkle the remaining spice mixture over and keep cooking and stirring for 2 minutes.
Pour in coconut milk and salt to taste, and simmer for 2 minutes or more.
Bring the chicken and any accumulated juice back to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, 2 to 3 minutes more.
Sprinkle fresh cilantro leaves on top.
Serve warm with rice or quinoa or any your favorite cooked grain.
